Pesto Chicken and Broccoli Alfredo

A warm, hearty dish that tastes decadent, but it’s made with Dannon® Oikos® Greek nonfat yogurt."

  • 20 Minutes
  • 20 Minutes
  • 8 servings
Pesto Chicken and Broccoli Alfredo
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups chicken broth
  • 3 cups shredded cooked chicken or turkey
  • 4 cups cooked broccoli florets
  • 2 cups Dannon® Oikos® Plain Greek Nonfat Yogurt
  • 1 cup shredded parmesan cheese
  • 2 tablespoons prepared pesto sauce
  • 1 lb cooked penne or fettuccine

Cook pasta according to package directions, drain. Preheat oven to 350 degrees F.

  1. Melt butter in a large pot; add flour and cook for 2-3 minutes. Add chicken broth, whisking to blend. Bring to a boil and allow to thicken slightly. Add cooked broccoli, and chicken and heat through. Remove from heat.
  2. Off the heat stir in the yogurt, pesto and the parmesan cheese, and heat slightly. Toss with the cooked pasta.

Tip: : You can easily cook the broccoli by adding to the pasta during the last 2 minutes of cooking time, and drain together.