Ingredients

The following ingredients have 4 Servings
  • 3 to 4 prepared chicken breasts
  • 8- ounces whole wheat fettuccine pasta (, cooked)
  • 3 tablespoons olive oil
  • 2 garlic cloves (, minced)
  • 3 tablespoons flour
  • 1 cup fat free, low sodium chicken broth
  • 1/2 cup grated parmesan cheese
  • 1/2 cup nonfat plain yogurt ((you can also use 1% milk in place of the yogurt))
  • 1/2 teaspoon dried parsley
  • salt and fresh ground pepper (, to taste)
  • basil ribbons (, for garnish)

Instruction

  • Cook pasta according to the directions on the box; set aside.
  • Heat olive oil in a skillet over medium-high heat.
  • Add garlic and cook for 1 minute or until fragrant.
  • Stir in flour; stir until combined.
  • Slowly whisk in chicken broth.
  • Cook and stir until mixture boils and thickens; remove from heat.
  • Stir in parmesan cheese; stir until melted.
  • Whisk in the yogurt; whisk until combined.
  • Season with dried parsley, salt and pepper.
  • Sauce will continue to thicken as it stands. If sauce is too thick, add a little more milk.
  • Pour sauce over cooked fettuccine; mix until combined.
  • Transfer to plates and top with previously prepared chicken. 
  • Garnish with basil ribbons and serve.