8 ounces rotini pasta
12 ounces broccoli florets, chopped
1 pound boneless, skinless chicken breasts, cut into thin diagonal slices
2 tbsp each unsalted butter and flour
1 cup each chicken broth and whole milk
¼ cup heavy cream
¼ teaspoon garlic powder
½ teaspoon Italian seasoning
½ cup freshly grated Parmesan, divided
In a large pot of boiling salted water, cook pasta according to package directions. In the final 3 minutes of cooking, add broccoli to the pasta and cook the remaining time. Drain pasta. In a large 12 inch skillet over medium-high heat, heat oil. Add chicken to skillet and begin to cook, flipping them over once, until they are cooked through, about 2 minutes per side. Remove them from the pan and set aside. Melt butter in the skillet over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream, garlic powder, and Italian seasoning until slightly thickened, about 1-2 minutes. Add in ⅓ cup Parmesan until well combined, about 1 minute. If the mixture is too thick, add more milk as needed. Stir in pasta, broccoli and chicken. Serve and sprinkle with additional Parmesan cheese.

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