Garden Chicken Alfredo

Ingredients

• •1 spray Vegetable oil cooking spray
• •1 pound boneless, skinless chicken breasts
• •1 whole zucchini
• •1 whole yellow squash
• •1 whole red bell pepper
• •2 whole large portobello mushroom caps
• •½ pound whole-grain fettuccine
• •4 tablespoons olive oil
• •3 tablespoons cornstarch
• •1 whole small onion
• •3 cloves garlic
• •2 cups fat-free half-and-half
• •1 cup low-sodium chicken broth
• •1 cup grated Parmesan
• •½ cup plain nonfat Greek yogurt
• •6 ounces artichoke hearts
• •2 tablespoons fresh parsley

Cooking Instructions

1. 1.

   On a grill pan coated with cooking spray, grill chicken breasts, turning once, until cooked through, 12 minutes; chop and set aside. Recoat pan with spray and grill zucchini, squash, pepper and portobellos, turning once, 6 minutes; chop vegetables into 1/4-inch pieces. Cook pasta as directed; drain, return to pot and stir in 2 tablespoons olive oil. In a bowl, dissolve cornstarch in 1 tablespoons cold water. In a large skillet over medium heat, cook remaining 2 tablespoons olive oil, onion and garlic until onion is soft, 3 to 5 minutes. Add half-and-half and broth; boil, then simmer 5 minutes. Mix in 3/4 cup Parmesan and yogurt; simmer 3 to 5 minutes more. Remove skillet from heat; slowly add cornstarch mixture until sauce is thick enough to coat the back of a spoon. On a platter, combine pasta, sauce, chicken, vegetables, artichokes, remaining 1/4 cup Parmesan, parsley, and salt and pepper.

   35 min