Healthy Chicken Alfredo with Mushrooms and Tomatoes

My word for today is “tired.” We attended Claire’s wedding on Saturday – which was sooo much fun! And then napped yesterday when we got home. Now Monday, I’m still as tired as I would be if I hadn’t slept last night. Either way, dinner still needs to be made. Plus, I really, really, like creamy sauces, and when it doesn’t have to have a lot of fat in it, I just have to make it!

Healthy Chicken Alfredo with Mushrooms and Tomatoes


  • 3-4 boneless, skinless chicken breasts, sauteed and cut into chunks (about 2 cups)
  • 2 roma tomatoes, diced
  • 8 oz. sliced mushrooms, any variety
  • 8 ounces whole wheat penne pasta
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, chopped
  • 2 tablespoons flour
  • 1 cup low sodium chicken broth
  • 1/4 cup plain FAGE Total 0% Greek yogurt
  • 1/4 cup skim or 1% milk
  • 1/4 teaspoon pepper and salt, each
  • Pinch cayenne pepper
  • 2/3 cup freshly grated Parmesan cheese


  1. In a pot of boiling, salted water, cook the pasta according to package directions. Drain and set aside.
  2. Sautee chicken breasts until fully cooked.
  3. Meanwhile, in a medium saucepan, heat the olive oil over medium-low heat. Add garlic and cook until fragrant – 1-2 minutes.
  4. Add chicken broth to pan. Whisk together flour, yogurt and milk and add to pan. Add pepper, salt and cayenne.
  5. Bring to a low boil, stirring constantly. Lower the heat and simmer, stirring gently, until the mixture thickens, about 3 minutes. Stir in Parmesan.
  6. Sautee mushrooms until juices start to evaportate – about 5 minutes.
  7. Add cooked chicken, mushrooms, raw tomatoes to sauce, followed by the cooked pasta. Toss to combine and serve with more Parmesan, if desired.

One response to “Healthy Chicken Alfredo with Mushrooms and Tomatoes

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