Skinny Chicken and Broccoli Alfredo
Author: 
Recipe type: Cooking for One or Two, Worknight Dinners
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • 2 chicken breasts, seasoned with salt & pepper then cooked and cut into bite-sized pieces
  • 2 cups cooked broccoli
  • 12 ounces fettuccine, linguine or spaghetti (or any pasta shape)
  • 1 tablespoons olive oil
  • 4 cloves garlic, pressed or minced
  • 3 tablespoons flour
  • 1 cup chicken broth
  • 1 cup 2% reduced fat milk
  • 1 cup freshly-grated Parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Chopped fresh parsley, optional as garnish
Instructions
  1. Cook pasta according to package directions, then drain and set aside. Meanwhile, heat olive oil in a large saute pan over medium-high heat. Add garlic and sauté for about one minute, stirring occasionally, until the garlic becomes fragrant. Sprinkle with the flour and sauté for an additional minute to cook the flour until all is combined.
  2. Add chicken broth slowly, whisking continuously until the garlic mixture is smooth. Add milk and bring the mixture to a simmer. Cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese is fully melted. Reduce heat to medium-low and add pasta to the pan. Turn the heat off and toss until the pasta and sauce are combined, then stir in chicken breasts and broccoli.
  3. Toss until sauce coats pasta, chicken and vegetables. Add a little reserved pasta cooking water if sauce is too thick. Serve immediately, topped with chopped pasta if needed.
Recipe by In Good Taste at http://ingoodtaste.kitchen/skinny-chicken-broccoli-alfredo/