There’s something so theraputic about cooking. It relaxes me. Sometimes when I’m having a crazy day and really don’t want to take the time to make a home cooked meal for my family, I force myself into the kitchen to chop vegetables and I instantly feel better. Am I weird?!!
There’s something even better about cooking a comfort food staple that’s actually revamped into a healthier version of itself. Something your family will ask for seconds of and you know it’s healthy for them. Something you added vegetables to that your kids didn’t pick out or say “gross!” to. Yep. That feels gooooood.
You need to try this recipe for your family or heck, just for yourself! It is so delish. I doubled it so I could have leftovers the next day.
The sauce is amazing and there’s so much protein from not only the chicken but the greek yogurt you put into the sauce. I love that the sauce isn’t made from butter and flour. If you don’t want to take the time to grill the chicken, just pan sear it and chop it up. The roasted broccoli adds such a rich dimension of flavor. Here’s a good post on how to roast it if you’ve never done it before. Try it out and let me know what you think!
- 3-4 boneless, skinless chicken breasts, grilled and cut into chunks (about 2 cups)
- 2 cups roasted broccoli florets
- 8 ounces whole wheat linguine
- 2 Tbsp. extra virgin olive oil
- 2 garlic cloves, minced
- 2 Tbsp. flour
- 1 cup fat-free, low sodium chicken broth
- 1/4 cup plain greek yogurt
- 1/4 cup skim milk
- 1/4 teaspoon pepper
- 1 pinch ground nutmeg
- 3/4 cup freshly grated Parmesan cheese
LINKING THIS RECIPE TO THESE FUN PARTIES:
Flaunt it Friday, Fantabulous Friday, Weekend Wonders, Foodie Friends Friday, Foodie Friday, Strut Your Stuff Saturday, Weekend Wrap-Up, Saturday Show & Tell, Spotlight Saturday, Tasty Tuesday, Tuesday Talent Show, Tip Me Tuesday, Tasteful Tuesday, From Dream To Reality, Cast Party Wednesday, Tastetastic Thursday, Full Plate Thursday, Sweet Treats & Swanky Stuff, Showcase Your Talent Thursday,