Chicken Broccoli Alfredo

Alfredo sauce is dubbed a "heart attack on a plate" and that is because it is normally made with tons of heavy cream and butter. While my version still has some calories, it's reduced quite a bit by using 2% milk instead of the heavy cream. It doesn't lack in flavor with lots of garlic and Parmesan cheese too. To make this dish a complete meal, I added in some broccoli and sauteed chicken breast. Toss everything together with pasta and you have a big plate of yummy!

What You Need:

4 tbs butter

2 cups milk

2 tbs flour

4 large garlic cloves, minced

1 c Parmesan cheese

2 chicken breast

1lb fresh broccoli crowns, cut up

1lb pasta such as fettuccine, or spaghetti

salt and pepper

1 tbs oil

What To Do:

Bring a large pot of water to a boil for the pasta. Once it boils, salt it heavily and cook your pasta according to package directions.

Meanwhile, in a sautee pan, heat the 1 tbs of oil over medium high heat. Season your chicken breast with salt and pepper. Once the pan is nice and hot, add your chicken, cooking a few minutes per side, or until cooked all the way through. Once cooked set a side to rest. 

To make the sauce, in a pot or large skillet, sautee the minced garlic in the 4 tbs of butter over medium heat. Once the garlic is fragrant, about 1 minute, whisk in the flour and let cook for another minute or two to remove the "flour" taste. Slowly whisk in the 2 cups of milk to prevent lumps, bring to a boil over high heat, stirring often until it has thickened a bit. Reduce the heat to medium/low and slowly stir int he parmesan cheese until melted.

During the last few minutes of the pasta cooking, add in the broccoli. Once both are cooked, drained and toss in the pot with the sauce.

Slice your chicken breast and either serve on top or toss together with the pasta.