Logo Print This Recipe

Papparadelle Alfredo with Chicken & Broccoli (reduced-fat)

Posted by Peggy on April 25, 2012

Pappardelle with Chicken & Broccoli
Recipe: Papparadelle Alfredo with Chicken & Broccoli (reduced fat)


  • 8 ounces pasta*
  • 1 1/2-2 cups small broccoli florets, reserving stalks for another use
  • 1 tablespoon butter
  • 1 tablespoon minced garlic
  • 2 teaspoons cornstarch
  • Pinch of nutmeg, freshly ground preferred
  • 3/4 cup chicken stock
  • 3/4 cup grated Parmigianno Reggiano
  • 3/4 cup 0% or 2% Greek (strained) yogurt
  • 1 1/2 cups shredded cooked chicken
  • 2-3 tablespoons snipped fresh chives


  1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions. In the last minute of cooking time, blanch broccoli in boiling pasta water; drain pasta and broccoli. (Toss w/a bit of olive oil to keep from sticking together, if your sauce is not ready when the pasta is done.)
  2. While pasta cooks, melt butter in a large nonstick saute pan over medium heat. Add garlic and cook two minutes, stirring so it does not burn.
  3. Combine cornstarch and nutmeg in a small bowl and whisk in chicken stock until smooth. Pour chicken stock mixture into garlic-butter, raise the heat, and bring sauce to a simmer, whisking occasionally.
  4. Whisk in cheese and continue whisking until melted; remove pan from heat. Whisk in yogurt until smooth.
  5. Toss pasta, blanched broccoli and cooked chicken with Alfredo sauce, and gently heat until all ingredients are warm. Season with kosher salt and freshly ground pepper and garnish with chives.

* I used 2/3‘s of a bag of the toothsome Al Dente Garlic Herb Papparadelle, but any pasta you enjoy is fine in this dish.

Time: 25 minutes

Number of servings (yield): 2-4 servings

Copyright © Peggy Lampman's dinnerFeed.