January 28, 2013

Skinny Broccoli Alfredo

So this alfredo may or may not be my new favorite. It is creamy, light and pairs fantastically with cooked broccoli. This dish was a hit at my house, which is not surprising since I am a tried and true broccoli lover.
It turns out, Greek yogurt is absolutely fantastic in sauces. The yogurt makes everything instantly creamy without all the added fat and calories. It's my new love in the kitchen.

Skinny Broccoli Alfredo
Slightly Adapted from Iowa Girl Eats
2 cups cooked broccoli
, steamed or boiled
8 oz. rotini

2 Tbsp. extra virgin olive oil

2 tsp. minced garlic

2 Tbsp. flour

1 cup chicken broth

1/4 cup milk
1/4 cup plain Greek yogurt

salt & pepper

3/4 cup grated parmesan cheese
                   
1. Cook pasta according to package directions, reserving 1/2 cup pasta cooking water before draining. Set aside.
2. Heat extra virgin olive oil in a medium-sized skillet over medium heat. Add garlic and cook, stirring constantly, until golden brown, about 1 minute. Sprinkle in flour then whisk to incorporate and cook for 1 additional minute.
3. Slowly whisk in chicken broth, then milk. Whisk in Greek yogurt, salt and pepper, then turn the heat down to low and let the mixture simmer until thickened, about 2-3 minutes.
4. Turn the heat off, then stir in parmesan cheese. Pour over cooked pasta, then add broccoli and stir well. Add a little reserved pasta cooking water if sauce is too thick.

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