Loaded Alfredo with Chicken and Vegetables
5 Power foods
- 2 Tbsp unsalted butter
- 3 Tbsp flour
- 3 cups 2% milk
- 2 cloves garlic, chopped
- 2 Tbsp Grated parmesan
- Salt & Pepper to taste
- 1/2 Tbsp Olive oil
- 2 cups broccoli florets
- 8 oz mushrooms
- 1/4 chopped sun dried tomatoes
- 8 oz cooked chicken breast
- 12 oz fettuccine
To make the white sauce, melt the butter in a saucepan over low-medium heat. Whisk in the flour. Cook for 1 minute. Slowly whisk in the milk to prevent any lumps from forming. Add the garlic and simmer, whisking often, for 10-15 minutes, or until nicely thickened. Stir in the parmesan and season with salt & pepper. Keep warm.
Heat the oil in a large skillet over medium-high heat. Add the broccoli and cook for 3-4 minutes. Add the mushrooms and tomatoes. Cook for 5 minutes or until the vegetables have lightly caramelized. Stir in the chicken, season with salt & pepper.
Cook the pasta, reserve 1 cup of water and drain the rest.
Mix all together. If sauce is too thick use the pasta liquid to thin it out.