Chicken,Broccoli, Pasta Alfredo
Serves 6
Ingredients
- 2 cups milk
- 3 oz cream cheese
- 3 tablespoons flour
- 1 teaspoon salt
- 1 tablespoon butter
- 3 garlic cloves
- 1 1/2 ounces freshly grated Parmesan cheese
- 8 oz pasta of your choice bow ties, rotini, spaghetti
- 12 oz chicken cooked and cubed
- 2 cups cooked broccoli
Instructions
- Place milk, cream cheese, flour, and salt in a blender and blend until smooth. In a skillet, melt butter on med-high heat and add garlic. Let the garlic sauté for about 30 seconds, you don’t want to burn it.
- Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should begin to thicken
- When it’s nice and thick remove the pan from the heat. Add the cheese, stir, and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Season with additional salt if needed.
- Meanwhile, cook pasta according to package directions. Drain.
- Add pasta, chicken and broccoli to sauce. Stir to combine and heat through.
This was delicious! Very simple and quite filling. This got rave reviews from all my family members so it will go in the dinner rotation.
I got to thinking you could also make this a copycat Red Lobster Cajun Chicken Alfredo with the addition of some warm Cajun spices. I’m going to try that next time.
Thank you, Joan; you never disappoint!!
Glad it was a hit!!