This recipe originally was considered “lowfat” but I think I’ve taken all the health right out of this. I think it’s best to say that this is a quick and easy, alfredo-type dish.
Instead, this is one of my go-to pantry, weeknight dinners. I love it, and its something that I get zero complaints from the kids. Hadley has her moments of picky eating so when I don’t feel like fighting that battle, then I go for this. These days, I always have an extra package of chicken breast and some broccoli on hand, but if you don’t you can easily swap in some frozen shrimp or peas for a green vegetable.
And yes, you can even use the parmesan cheese in the green can. I know that would make some foodies’ stomachs turn, but for us moms on a budget, sometimes you gotta buy the cheap cheese!
- 1 lb. pasta (I used shortcut this day, but fettuccine is great too)
- 12 oz. broccoli florets
- 1 lb. boneless, skinless chicken breast
- 2 tsp. dried oregano
- 1 tsp. crushed red pepper flakes
- 2 cups milk
- 3 tbsp. butter
- 3 tbsp. flour
- 1 cup parmesan cheese
- Bring pasta pot to a boil and add the pasta to the water. Cook for about 8-9 minutes then add the broccoli. Cook for just a few minutes then drain the pasta and broccoli and set aside. Reserve the pasta pot for later use.
- Chop up the chicken into bite-sized strips and cook on medium high heat. Add salt, pepper, oregano and crushed red pepper flakes. Cook until completely cooked and take the pan off the heat.
- In the empty pasta pot, add the milk and butter and heat over medium. Once the butter has melted, add the flour and whisk to break up all the chunks. Add some black pepper to taste and cook until the sauce begins to thicken. This could take up to five minutes. Add the parmesan cheese and keep whisking.
- Remove the pot from the heat and add the pasta/broccoli mixture and the chicken to the pan. Toss to coat and add more cheese if you like.
- If the sauce gets too thick in the end, you can thin it out with some milk or reserved pasta water if you have it.