4 Servings 10 min Cook
1 1/4 Cup Rice Noodles
3 Cup flowerets Broccoli
2 Tbsp Olive Oil
3 1/2 Oz Chicken Breast Tenders
2 Cloves, minced Garlic
1/2 Cup Cream Cheese
1/2 Cup (8 fl oz) Plain Yogurt
1/4 Cup, grated Parmesan Cheese
1/4 Tsp Salt
1/4 Tsp, ground Pepper
Fill a 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
Meanwhile, in large nonstick skillet, heat oil over medium-high heat.
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.
Serve with additional Parmesan cheese
Recipe inspired by: http://www.
nasoya.
com/content/new-chicken-broccoli-fettuccine-alfredo#sthash.
DPwq3Cnt.
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