Corkscrew Chicken and Broccoli Alfredo

By Jan_C

Ingredients

• 8 oz. rotini or bowties
• 5 C broccoli florets
• 1 C low-fat milk
• 1 1/2 T cornstarch
• 1 C reduced sodium chicken broth
• 1/4 C light cream cheese
• 1/2 tsp. garlic powder
• 1/4 tsp. crushed black pepper
• 1/2 C parmesan cheese
• 1 C shredded, cooked, boneless, skinless chicken breast

Preparation

Step 1

1. Cook the past aaccording to the package directions while preparing the sauce, and set aside.

2. Place the broccoli in a large microwave-save dish. Add 3 T water, cover, and microwave for 4 minutes, or until crisp tender.

3. In a medium saucepan, whisk the milk and cornstarch until smooth. Whisk in the broth and place over low heat. Add the cream cheese, garlic powder and pepper. Bring to a low simmer and cook until the sauce thickens, about 4 minutes. Whisk in the parmesan and cook for 1 or 2 more minutes, or until sauce is smooth.

4. Toss the cooked pasta, broccoli, and chicken together in a large serving dish. Pour the sauce on top, and toss gently to combine.