Greek Yogurt Whole Grain Chicken Alfredo
Whole grain pastas contain far more fiber and nutrients (like iron and protein) than the traditional semolina type. Make sure you look for packages labeled “whole grain” rather than “multigrain.” Multigrain pastas might be made of grains and flours other than semolina, but that doesn’t mean they’re necessarily in their whole form.
12 oz. No Yolks® Whole Grain Noodles
2 tbsp. Extra virgin olive oil
2 boneless, skinless chicken breasts
Freshly ground black pepper
2 tbsp. unsalted butter
2 cloves garlic, minced
2 tbsp. flour
3/4 c. whole or 2% milk
2/3 c. Parmesan cheese, grated
1/2 c. Greek yogurt
1 tbsp. parsley, chopped
Cook No Yolks Whole Grain Noodles according to package directions. Drain.
In a large skillet over medium heat, heat olive oil, then add chicken. Cook 8 minutes per side, or until no longer pink. Season with salt and pepper. Remove from skillet and let cool, then chop into bite-size pieces.
Wipe out skillet. Return skillet to medium-low heat and melt butter. Add garlic and cook until fragrant, 2 minutes. Sprinkle over flour and cook 2 minutes more, stirring constantly.
Whisk in milk and let simmer, then add Parmesan cheese and whisk until smooth. Turn off heat and whisk in Greek yogurt.
Add noodles and chicken and toss to combine. Season again with salt and pepper. Garnish with parsley.