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1.
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In a large pan over medium-high heat thats lightly coated with olive oil (1 teaspoon), cook the chicken until golden brown on all sides.
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Remove it from the pan and set aside.
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Cook the fettuccine according to the box directions.
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When done, drain it and set it aside.
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2.
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Meanwhile, preheat oven to 400 F. On a foil-lined baking sheet, toss broccoli florets with 1 tablespoon of olive oil.
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Spread evenly on the baking sheet and bake for 20 minutes.
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3.
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In a large pan heat olive oil (1 tablespoon) over medium-high heat.
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Add the garlic and stir frequently for 1 minute.
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4.
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Whisk in the flour until smooth (about 2 minutes).
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5.
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Gradually whisk in chicken broth, Greek yogurt and milk.
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Add the pepper, salt and nutmeg.
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6.
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Bring sauce to low boil, stirring constantly.
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Then, lower heat and simmer until sauce thickens (about 3-5 minutes).
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7.
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Stir in Parmesan cheese.
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Taste the sauce and add more salt or pepper to your liking.
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8.
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Add cooked chicken and roasted broccoli florets.
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Toss until everything is coated by sauce.
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9.
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Add the drained fettuccine and toss again.
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Top plated dish with extra Parmesan cheese, if you like.
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Recipe adapted from Celebrations.com.
