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Chicken and Broccoli Fettuccine Alfredo

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Chicken and Broccoli Fettuccine Alfredo
  • 4 Servings
  • mins Prep Time
  • mins Total Time
  • 300 Cal/Serving

Nutritional Facts

Cal./Serving 300
Total Fat
Saturated Fat
Trans Fat
Dietary Fiber


2 pkgs (8 oz each) Nasoya® Pasta Zero Spaghetti or Nasoya® Pasta Zero Fettuccine, rinsed and drained
3 cups fresh broccoli florets
2 boneless skinless chicken breasts, cut into strips (about 12 oz)
2 tbsp olive oil
2 cloves garlic, finely chopped
1/2 cup plain cream cheese spread (from 8-oz container)
1/2 cup 2% plain Greek yogurt
1/4 cup finely shredded Parmesan cheese
1/4 tsp salt
1/4 tsp pepper


  1. Fill 3-quart saucepan half full with water; heat to boiling. Add broccoli; cook uncovered about 3 minutes or until almost tender. Add pasta; cook 1 minute longer. Drain, reserving about 1/4 cup cooking liquid for sauce.
  2. Meanwhile, in large nonstick skillet, heat oil over medium-high heat.
  3. Cook and stir chicken 3 to 4 minutes or until no longer pink. Stir in garlic; cook 1 minute longer. Remove chicken and garlic from skillet. Return skillet to low heat. Stir in cream cheese, yogurt, Parmesan cheese, salt, and pepper, heating just until melted and smooth. Stir in reserved cooking water, 1 tablespoon at a time, for desired sauce consistency. Stir in chicken mixture, pasta, and broccoli; heat through.
  4. Serve with additional Parmesan cheese.

Nasoya products used in this recipe:


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