Ingredients

The following ingredients have 4 Servings
  • 8 ounce rotini pasta, whole wheat, dry
  • 3 cup broccoli, florets
  • 1 tablespoon olive oil
  • 1 pound chicken breast
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 2 tablespoon butter, unsalted
  • 2 tablespoon flour, all-purpose
  • 3/4 cup chicken broth, low-sodium
  • 3/4 cup milk
  • 1/4 cup heavy whipping cream
  • 1/4 teaspoon garlic powder
  • 1 ounce Parmesan cheese, shredded
  • 1/8 cup parsley, fresh
  • 4 medium kiwi

Instruction

  • Cook pasta according to package directions, dropping the chopped broccoli in during the last few minutes of cooking. (Yes! It works!) Drain and set aside.
  • Heat olive oil in a skillet over medium. Season the chicken with salt and pepper, then add to the hot skillet. Cook each side for about 4 minutes until no longer pink in the center. Allow to cool, then cut into chunks and set aside.
  • In the same skillet, melt butter over medium heat. Add flour and whisk about 1 minute until slightly browned. Add broth and milk; continue to cook for 1-2 minutes, stirring constantly. Whisk in heavy cream and garlic powder; continue cooking 1-2 minutes more until thickened. Stir in shredded Parmesan. (Too thick? Add more milk a little at a time until desired consistency is reached.)
  • Stir in the cooked chicken and the pasta and broccoli; toss until evenly coated.
  • Serve topped with fresh parsley, with sliced kiwi on the side.