Greek Yogurt Chicken Alfredo Grilled Cheese
Yield: Makes 2 Sandwiches
Prep Time: 20 minutes
Cook Time: 20 minutes
Four slices whole wheat bread
4 tablespoons unsalted butter, room temperature
1 tablespoon olive oil
1 cup cooked chicken, diced
1 cup spinach
1 cup zucchini, cubed
1/2 yellow onion, diced
1 cup chicken stock
2 teaspoons all-purpose flour
1/2 cup Parmesan cheese, shredded
1 cup plain Greek Yogurt
1 cup mozzarella cheese, shredded
salt and pepper to taste
In a large skillet preheated to medium-high heat, add the olive oil, onion, and zucchini. Saute until softened about four minutes. Next, add the spinach and cook until wilted. Add the chicken stock, flour, s&p. Whisk until smooth, bring sauce to a slight boil, stir until thickened, and remove from heat.
Let the sauce cool slightly. Stir in the Greek yogurt and Parmesan. Add a little more s&p if you’d like. Also, stir in the chicken. To make the sandwiches, preheat a panini press and butter slices of bread. Place about 1/2 cup of the chicken alfredo mixture on the bottom of a bread slice. Top the alfredo with 1/2 cup mozzarella. Repeat process with other two slices of bread. Place the sandwiches in the panini press and cook until the cheese has melted. Serve immediately.
**Note: you will have leftover sauce so use on some whole grain pasta for a traditional dish!