Chicken Broccoli Alfredo

Ingredients

• Broccoli

  Raw

  2 ½ cup chopped or 228g

• Spaghetti

  Dry pasta, enriched

  8 oz or 227g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Butter

  Unsalted

  1 tbsp or 14g

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Garlic

  Raw

  4 cloves, minced or 12g

• Heavy whipping cream

  Fluid

  1 cup, fluid or 238g

• Mozzarella cheese

  Part skim milk

  1 ¼ cup, shredded or 140g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 cup or 244g

Directions

1. Cook broccoli in boiling water for 5 minutes, then drain and cut into small florets.
2. Cook pasta al dente according to package directions, then drain.
3. In a large skillet, heat olive oil and butter over medium-high heat. Sauté seasoned chicken breast for about 5 minutes on each side. Remove from heat, cover, and let rest until cooked through. Cut into bite-size pieces.
4. Add minced garlic to the same skillet and cook in the remaining juices for about 30 seconds until fragrant. Add broccoli and mix with garlic. Remove from the pan.
5. In the same skillet, heat 1 cup of heavy cream until boiling. Add cheese and stir until melted and creamy. Reduce heat to medium-low and gradually add milk, stirring constantly until a creamy consistency is reached.
6. Combine cooked pasta with the creamy sauce, then add broccoli. Season with salt and pepper. Top with sliced chicken and serve.