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CHICKEN AND BROCCOLI ALFREDO






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




  • INSTRUCTIONS
    • 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.

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