Homemade Chicken&Broccoli Alfredo

no night class means... bulk pasta meal prep, duh

i have experimented with some recipes i have found online recently... i am also a huge fan of broccoli and Alfredo. so here is my take on the italian classic.

** please not that this contains heavy cream and cheese- not lactose intolerant friendly**

Chicken and Brocoli Alfredo

SAUCE:

• 1/4 cup shredded parm cheese (hand shredded at-home, is preferred)
• 1/4 cup heavy cream
• 3/4 cup milk (whole milk or 2%)
• 3/4 cup chicken broth (low sodium or fat free)
• 2 tablespoons finely chopped parsley (fresh is best!)
• 1 tablespoon finely chopped garlic cloves (out-of-jar also works, and is easier)
• 2 tablespoons of flour
• 2 tablespoons of (salt-free) butter

MEAT/PASTA/BROCCOLI:

• 2-3 thinly sliced chicken breast (up the amount if more than two people)
• 1/2 box of rotini noodles (up the amount if more than two people)
• 1/2 bag of frozen broccoli (or cut up fresh broccoli, whatever amount)
• 2 tablespoons of flour
• salt/pepper to taste

DIRECTIONS:

1. cook pasta according to package, start by boiling water, **make sure to add the pasta by the time you begin the sauce**
2. take chicken breasts and douse salt/pepper on both sides of each breasts, then lather in flour
3. heat skillet, medium heat, and cook coated chicken breasts, 3-4 minutes each side, lightly browned- then set aside to cool
4. in same skillet the chicken cooked, medium heat, melt butter then slowly whisk in flour- let it brown
5. add chicken broth then slowly whisk in milk, cook for 2-3 minutes until bubbling
6. add garlic cloves and parsley then whisk in heavy cream, let cook 2-3 minutes
7. at this time there should be 2-3 minutes left with pasta noodles, add broccoli to pot to cook
8. finally add the parmesan cheese to the sauce
9. after pasta and broccoli and pasta are done cooking add them to sauce, add chicken on top and finish dish with remaining cheese and parsley 

|| enjoy ||