Chicken Broccoli Alfredo

Ingredients

• Broccoli

  Raw

  2 cup chopped or 182g

• Whole wheat pasta

  Dry

  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

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Garlic

  Raw

  4 cloves, minced or 12g

• Heavy whipping cream

  Fluid

  1 cup, fluid or 238g

• Mozzarella cheese

  Part skim milk

  1 cup, shredded or 112g

• Reduced fat milk

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

  1 cup or 244g

Directions

1. Bring a large pot of salted water to a boil. Cut the broccoli into small florets, then blanch until crisp-tender, 2–3 minutes. Drain and set aside.
2. Cook the pasta in a separate pot of salted boiling water according to package directions until al dente; drain and reserve about 1/2 cup pasta water.
3. Meanwhile, heat the olive oil and butter in a large skillet over medium-high heat. Season the chicken with salt and pepper, then sear until golden and cooked through, 4–6 minutes per side, reaching 165°F internally. Transfer to a plate and rest 5 minutes; slice or cube.
4. In the same skillet, reduce heat to medium and add the minced garlic; cook until fragrant, about 30 seconds. Add the blanched broccoli and toss to coat, then transfer to a bowl.
5. Pour the heavy cream into the skillet and bring to a gentle simmer. Stir in the mozzarella until melted and smooth. Reduce heat to medium-low and gradually whisk in the milk, adjusting with a splash of reserved pasta water if needed for a silky, coating consistency.
6. Add the cooked spaghetti to the sauce and toss to coat. Fold in the broccoli, season to taste with salt and pepper, and top with the sliced chicken. Serve immediately.