Saturday, March 2, 2013

Easy Chicken Alfredo

This chicken dish comes together very easily. The key is to have cooked chicken hanging around in your fridge.

It is a lightened up version of a classic alfredo sauce. You can always add more cheese and cream if you want it. You can mix up the types of cheeses too. Next time, I'll be adding more spice!

Easy Chicken Alfredo

3 cups cooked chicken, shredded or cubed
2-3 cups broccoli
2 tbsp Basil Olive Oil
2 tbsp minced garlic
1 pinch nutmeg
1/2 tsp black pepper
     or 1/4 tsp white pepper
1 cup chicken broth, low-sodium is better
1 cup thick yogurt, like greek
1/4 cup cream
1/2 cup shredded cheese, mozzarella is good
1/2 cup fresh grated Parmesan

Cook the rice according to the directions and set aside.

Heat the olive oil over medium heat. You could use Garlic Olive Oil for this and skip the minced garlic, but I like the additional flavor that the Basil oil brings to the dish. Saute the garlic for a few minutes, stirring occasionally. Stir in the chicken broth and cream. When that is well mixed, add in the yogurt. You may need to use a whisk to incorporate it fully.

Add the spices and bring it to a simmer. Cook for about 5 minutes before adding the cheeses and the chicken.

Continue to simmer for about 5-8 minutes allowing everything to come together and the sauce to thicken.

Serve with the rice and extra Parmesan if desired.

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