Creamy Chicken and Broccoli Pasta

Cooking for Kids

This pasta dish I found at slenderkitchen.com uses a lighter version of Alfredo sauce. You can use almost any type of pasta for this chicken and broccoli pasta recipe. Regular, whole grain, and high fiber pasta all work. You can also use any shape of pasta you like — spaghetti, shells, ziti, penne, or any other pasta shape. I used bow ties.

You Will Need:

8 oz. high fiber pasta
1 lb boneless skinless chicken breast, cut into strips or chunks
4 garlic cloves, minced
1 onion, diced
4 cups broccoli florets
1/2 cup 2% milk
2 1/2 cups low sodium chicken broth
1/2 cup Parmesan cheese, grated
1/2 tsp dried basil
1 tbsp. lemon juice
salt and pepper to taste

What to Do:

1. Season the chicken with salt and pepper. Heat up the olive oil (and some extra cooking spray if needed) in a large saute pan and cook the chicken until it is lightly browned and just cooked. Set aside in a separate bowl. Be careful not to overcook the chicken. It’s fine if its a little underdone since it will cook again with the sauce.

2. In the same saute pan, add the onion and cook for 5-7 minutes until it begins to become translucent. Add the garlic and cook another minute or two until fragrant.

3. Add in whatever pasta you are using and 2 cups of the chicken broth, red pepper, and basil. Bring to a boil and then simmer until the water is almost completely absorbed and pasta is close to cooked about 8 minutes.

4. Add in the broccoli and the additional 1/2 cup of chicken broth. Cover and let simmer for about 4 minutes until broccoli is bright green.

5. Add in the chicken, milk, cheese, and lemon juice. Stir together and simmer for about 5 minutes until the sauce begins to thicken. Turn off and let the pasta sit for 2-3 minutes longer so the sauce can continue to thicken.