Chicken Broccoli Alfredo

This version of Brocolli Chicken Alfredo is ‘healthier’ than usual because I decided to use whole wheat pasta and the broccoli is good for you….right?  I’m actually not sure if pasta is ever healthy but at least this recipe isn’t loaded with cheese and grease.

Boil the pasta al Dante and steam the broccoli.

Prepare the chicken, season with red chili flakes, salt, fresh ground black pepper, white pepper and garlic.

​Make the Alfredo sauce.

Put all the ingredients into a large pot, pour the sauce over it and mix.

Ingredients:

8 ounces rotini pasta
generous amount of salt (for the boiling pasta water)
1 small head of broccoli florets
1 tbsp olive oil
2 boneless, skinless chicken breasts, sliced thinly
Salt
1/4 tsp Freshly ground black pepper
1/4 tsp white pepper
1/2 tsp red chili flakes

For the sauce:
2 tbsp unsalted butter
2 tbsp all-purpose flour
3/4 cup chicken broth
1 cup milk
1/4 tsp garlic powder
1/4 cup grated Parmesan

Instructions

1. In a large pot of boiling, salted water, cook pasta according to the package directions.
2. Within the last 2 minutes of cooking time, add broccoli and drain well.
3. Season chicken breasts with salt and all three peppers.  Heat oil in a skillet to medium high and add chicken cook until cooked through and golden brown on the outside.  Remove chicken from the skillet.
4. Melt butter in same emptied skillet over medium heat. Whisk in flour until lightly browned (approx 1 minute). Gradually whisk in chicken broth and milk, and cook whisking constantly until it thickens (1-2 mins).
5. Stir in Parmesan until well combined, stir in pasta, broccoli and chicken.Serve immediately