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,
R Dawn says
Thanks for sharing at Foodie Friends Friday
Dawn a host and fellow blogger
Alicia Skousen says
This looks fantastic! I love the idea of greek yogurt as a substitute for cream… sounds so yummy! Your photos look wonderful too. Thanks for following Last Night’s Dinner and I’m looking forward to seeing more of your recipes!
Heather Kinnaird says
Delicious! this dish looks amazing – I cannot wait to try it!
This looks so delicious and is healthy, I love it!
I would love to have you join my new link party Wednesday Extravaganza! Come by and share this or other recipes. Here is the link
Can’t wait to see you there!
Angie Church says
this looks appetizing and family pleasing
come see what we shared at http://shopannies.blogspot.com
Angie Walker says
This is perfect to share at Foodie Friends Friday. I am always looking for ways to cut calories and keep flavor. I am going to pin this one. Thanks for sharing.
Heather Whoneedsacape says
This looks so yummy! Found you on Foodie Friends Friday 😉 Pinning!
Harvard Homemaker says
This looks so good… I look forward to trying it! I just pinned it. 🙂
I saw that you have four boys. I have four girls. 🙂 Lots of fun!
I’m a new blogger… would love for you to stop by sometime! Take care.
Miz Helen says
This is a great dish that we will just love. Have a fabulous weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
the traditionalist says
I used to love this dish before I became pesco-vegan, and I came across a creamy basil alfredo by accident, this is certainly better than carbonara. And no I don’t miss bacon, I’d rather do away with it. I used to cook this dish for a crowd and they loved it. Well done! 🙂