INGREDIENTS
8 oz
Fettuccine Pasta
2 tbsp
Extra Virgin Olive Oil
2 tsp
Minced Garlic
2 tbsp
Flour
1 cup
Low Sodium Chicken Broth
1
⁄4 cup Plain Greek Yogurt
1
⁄4 cup Skim Milk
1
⁄4 teaspoon Pepper
1 pinch
Ground Nutmeg
3
⁄4 cup Grated Parmesan Cheese
3
Boneless Skinless Chicken Breasts, grilled and cut into chunks
2 cups
Broccoli Florettes, roasted