Print
Description
A lighter version of a classic Alfredo pasta bake with high protein chicken and broccoli.
Ingredients
- 2 cups cooked chicken breast, diced
- 2 cups broccoli florets
- 8 oz whole wheat penne pasta
- 1 cup low-fat milk
- 1/2 cup Greek yogurt
- 1/4 cup grated Parmesan cheese
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta according to package instructions, drain.
- Steam broccoli until tender-crisp, about 3 minutes.
- In a saucepan, heat olive oil over medium heat.
- Add milk, Greek yogurt, Parmesan, garlic powder, salt, pepper, and nutmeg. Stir until smooth.
- Combine cooked pasta, chicken, broccoli, and sauce in a baking dish.
- Bake for 20 minutes until bubbly.
- Let cool for 5 minutes before serving.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Substitute cauliflower for broccoli if preferred.
- Add red pepper flakes for extra heat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American