Chicken and Broccoli Alfredo

• Meat

  • 2 Chicken breasts, boneless skinless thin

• Produce

  • 12 oz Broccoli florets
  • 1/4 tsp Garlic powder
  • 2 tbsp Parsley, fresh leaves

• Canned Goods

  • 3/4 cup Chicken broth

• Pasta & Grains

  • 8 oz Rotini pasta

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 2 tbsp Butter, unsalted
  • 1/4 cup Heavy cream
  • 3/4 cup Milk
  • 1/4 cup Parmesan

Found on damndelicious.net

Description

Ingredients

• 8 ounces rotini pasta
• 12 ounces broccoli florets
• 1 tablespoon olive oil
• 2 boneless, skinless thin-sliced chicken breasts
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 3/4 cup chicken broth
• 3/4 cup milk, or more, as needed
• 1/4 cup heavy cream
• 1/4 teaspoon garlic powder
• 1/4 cup freshly grated Parmesan
• 2 tablespoons chopped fresh parsley leaves

Directions

• In a large pot of boiling salted water, cook pasta according to package instructions. Within the last 2 minutes of cooking time, add broccoli; drain well. Heat olive oil in a large skillet over medium high heat. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces. Melt butter in the skillet over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream and garlic powder until slightly thickened, about 1-2 minutes. Stir in Parmesan until well combined, about 1 minute. If the mixture is too thick, add more milk as needed. Stir in pasta, broccoli and chicken. Gently toss to combine; season with salt and pepper, to taste. Serve immediately, garnished with parsley, if desired.