Ingredients

The following ingredients have 6 Servings
  • 16 ounces fusilli or other dry pasta
  • 3 cups chopped broccoli florets
  • 1 ½ pounds boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon all purpose seasoning (like Lawry's Seasoned Salt)
  • freshly ground black pepper (to taste)
  • ⅓ cup butter
  • ⅓ cup all-purpose flour
  • 2 ½ cups fat free half and half
  • ½ teaspoon garlic salt
  • ½ teaspoon onion powder
  • ½ teaspoon salt (or to taste)
  • ¾ cup grated Parmesan cheese (divided)

Instruction

  • Preheat oven to 350 degrees F.
  • Cook pasta according to the package directions. Steam broccoli until fork tender, about 4 minutes.
  • Meanwhile, cut chicken into bite size pieces. Heat oil in a large skillet over MEDIUM heat. Add the chicken, season with all purpose seasoning and pepper, and sauté until the chicken is cooked through Remove from the heat and set aside
  • Melt butter in a large saucepan over MEDIUM heat. Whisk in the flour. Whisk and cook for a minute or two. Gradually add the fat free half and half and cook, stirring constantly with a wooden spoon until thickened. Reduce heat to LOW and add the garlic salt, onion powder, salt, and fresh ground pepper, to taste. Remove the pan from the heat and add ½ cup Parmesan (reserve remaining amount for garnish), stirring until the cheese has melted and the sauce is smooth.
  • Pour the alfredo sauce over the pasta mixture and stir gently to distribute throughout
  • Bake at 350 degrees F for 10 to 15 minutes or until heated through.
  • Top with additional Parmesan cheese before serving.