Chicken & Broccoli in Light Alfredo Sauce with Pasta

By fireandfrost

Ingredients

• 1-1/2 lbs. boneless, skinless chicken breasts
• 1 Tbsp. extra virgin olive oil
• 4 cloves garlic, minced
• 2 cups 1% milk
• 1 cup chicken broth
• 3 Tbsp. all-purpose flour
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 2 Tbsp. light cream cheese
• 1 lb. fettuccini, cooked and drained
• 1 head broccoli, blanched, cooled, and broken into florets
• 1/2 cup plus 2 Tbsp. grated Parmesan cheese
• 2 Tbsp. chopped fresh basil
• 2 t Tbsp. fresh thyme
• 2 Tbsp. chopped fresh parsley

Preparation

Step 1

In grill pan, grill the chicken breasts until cooked through, approximately 2 — 3 minutes each side. Set aside and let cool. Slice into thin strips. Keep warm.

In a 10-inch skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute; lower heat.

In a small saucepan, stir together milk, chicken broth, flour, salt, and pepper over low heat until smooth and thick. Stir in cream cheese until melted. Pour sauce into the skillet pan with the garlic. Continue to cook over medium-low heat, stirring frequently, until the sauce is thick. Stir in the blanched broccoli florets, 1/2 cup Parmesan cheese, basil, and thyme. Add the cooked pasta to the sauce and toss until coated.

Turn out pasta on a platter. Lay the grilled chicken strips on top and garnish with additional Parmesan cheese and chopped parsley.