Ingredients

The following ingredients have 4 Servings
  • 1 pound rotini pasta
  • 2 tablespoons olive oil
  • 2 cloves garlic (minced)
  • 4 tablespoons all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1/2 cup milk (any kind)
  • 1/2 cup plain Greek yogurt
  • Salt & pepper (to taste)
  • 1 teaspoon garlic powder
  • 1 1/2 pounds cooked boneless skinless chicken breasts
  • 2 cups frozen broccoli (thawed)
  • Fresh grated Parmesan to garnish

Instruction

  • Cook pasta according to instructions on box. Reserve 1/2 cup of pasta water, then drain and set pasta aside.
  • In a large skillet, heat up olive oil on medium high heat then add garlic. Cook until fragrant, about 1 minute, then whisk in the flour, cooking for an additional minute before adding in the chicken broth.
  • Slowly whisk in chicken broth and milk. Then whisk in the Greek yogurt, salt, pepper, and garlic powder. Turn down the heat to medium-low and let the mixture simmer until thickened, about 7 minutes.
  • Turn off the heat, stir in broccoli and cooked chicken then add pasta to the skillet. Toss to coat entirely. If mixture is too thick, you can add some of the reserved pasta water. If it's fine, you don't have to.
  • Serve hot with grated Parmesan on top!