(you can make this a side dish if you omit the chicken)
2 boneless chicken breasts
2 cups broccoli, steamed
1 cup mushrooms, sliced
1 package of fresh fettuccine
2 tablespoons extra virgin olive oil
3 cloves minced garlic
2 tablespoons flour
1 cup low sodium chicken broth
1/4 cup plain Greek yogurt
1/4 cup skim milk
1/2 cup freshly grated Parmesan cheese
dash of black pepper
1. Cook the pasta according to package instructions, steam the broccoli in a pot then strain, cook the diced chicken in a saucepan (cook the mushrooms with the chicken when the chicken is done).
2. Heat the olive oil in a pan over medium heat, once it is warm add the minced garlic. Cook for about 1 minute, until the garlic is golden.
3. Whisk in the flour until it is smooth, gradually whisk in the chicken broth, Greek yogurt, milk and pepper. Bring the mixture to a boil, stirring constantly. Turn the heat to low and continue to stir until it is thick.
4. Add the parmesan to the sauce, then add cooked chicken, mushrooms and broccoli. Heat it all together for a few minutes. Top over the pasta.