Name: Chicken alfredo with broccoli
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1.5 oz fettuccine; 5 oz frozen broccoli florets; 115 g frozen pre-cooked diced chicken breast, thawed; 1/2 cup nonfat milk; 15 g shredded parmesan cheese; 1 tsp cornstarch; 2 cloves garlic, minced; 1 tsp lemon juice; 1 3/4 tsp salt; 1/2 tsp black pepper; 8 1/2 cups water

Instructions

Prep 15 min · Cook 10 min

Fill a large pot with water and most of the salt. Bring to a boil over high heat. Add the fettuccine and cook for 8 minutes. Add the frozen broccoli to the same pot and cook for 4 minutes more until the pasta is tender and broccoli is heated through. Reserve 2 tablespoons of pasta water, then drain the rest.
While the pasta boils, whisk the nonfat milk and cornstarch in a small bowl until smooth. Heat a 12-inch skillet over medium heat and add the garlic with a splash of water. Cook for 1 minute until fragrant but not browned.
Pour the milk mixture and the thawed chicken into the skillet. Bring to a gentle simmer, stirring constantly. Cook for 3 to 4 minutes until the sauce thickens enough to coat a spoon and the chicken is hot throughout. Done when hot throughout, 165°F.
Remove the skillet from the heat. Stir in the shredded parmesan, lemon juice, black pepper, and the remaining pinch of salt. Add the drained pasta and broccoli to the skillet. Toss to coat, adding the reserved pasta water if the sauce is too thick. Serve immediately.

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Instructions

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