Ingredients: |
Ingredients: 8 ounces rotini pasta 12 ounces broccoli florets 1 tablespoon olive oil 2 boneless, skinless thin-sliced chicken breasts Kosher salt and freshly ground black pepper, to taste 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 3/4 cup chicken broth 3/4 cup milk, or more, as needed 1/4 cup heavy cream 1/4 teaspoon garlic powder 1/4 cup freshly grated Parmesan 2 tablespoons chopped fresh parsley leaves
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Directions: |
Directions:In a large pot of boiling salted water, cook pasta according to package instructions. Within the last 2 minutes of cooking time, add broccoli; drain well. Heat olive oil in a large skillet over medium high heat. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces. 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 and garlic powder until slightly thickened, about 1-2 minutes. Stir in Parmesan until well combined, about 1 minute. If the mixture is too thick, add more milk as needed. Stir in pasta, broccoli and chicken. Gently toss to combine; season with salt and pepper, to taste. Serve immediately, garnished with parsley, if desired. |