Fettuccine Alfredo w/Chicken & Broccoli

By Treebs

Ingredients

• Cooking spray or oil mister
• 1 lb thin chicken breast cutlets, cut into thin strips
• 1 tsp garlic salt
• Freshly cracked black pepper
• 9 oz whole wheat fettuccine
• 2 tsp kosher salt
• 3 c (8 oz) small broccoli florets
• 1 c 2% milk
• 2 tbsp 1/3-less-fat cream cheese
• 1 tbsp unsalted butter
• 1 tbsp minced shallot
• 1 garlic clove, minced
• 1 tbsp all-purpose flour
• 5 oz Swanson 33% less sodium chicken broth
• 1/3 c freshly grated Parmigiano-Reggiano cheese
• 1/4 c freshly grated Pecorino Romano cheese (plus more for serving, optional)
• 1 tbsp finely minced fresh parsley

Details

Servings 5
Preparation time 60mins
Cooking time 60mins

Preparation

Step 1

Heat a large, deep nonstick skillet over high heat. Spray the skillet with oil. Season the chicken with the garlic salt and black pepper to taste, and add half of the chicken to the pan. Cook until the chicken is golden on the outside and cooked through, about 2 to 3 minutes on each side. Transfer to a large plate. Spray the pan and repeat with the remaining chicken and set aside. Remove the skillet from the heat and let cool.

Cook the pasta to al dente in a pot of salted boiling water according to package directions, adding the broccoli in the last 1 1/2 to 2 minutes of cooking. Reserving 1/4 c of the cooking water, drain the pasta and broccoli in a large colander and return it to the cooking pot.