Pesto Chicken and Broccoli Alfredo

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

Pesto Chicken and Broccoli Alfredo
Pesto Chicken and Broccoli Alfredo
  • PREPARATION TIME: 20 Minutes
  • COOKING TIME: 20 Minutes
  • YIELDS 8 servings

INGREDIENTS:

  • 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
Pesto Chicken and Broccoli Alfredo

DIRECTIONS:

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

  • 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.
  • 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.