I’m always looking for a quick, easy pasta for spring and summertime. Something that won’t require much time in the kitchen and kicks a light, refreshing taste. This recipe is delicious served warm for dinner, and was so yummy the next day straight out of the fridge…and maybe right out of the Tupperware. 🙂
12 oz. fettuccine pasta
1 lb. boneless skinless chicken breasts, cooked and cut in strips
1 lb. broccoli crown
3 Tbsp. butter
2 cloves garlic, diced
3 Tbsp. flour
1 3/4 c. milk
4 oz. light cream cheese, diced into 1 inch cubes
1/2 cup shredded Parmesan
Salt and pepper, to taste
3 Tbsp. half and half
1 Tbsp. lemon zest
1 Tbsp. lemon juice
Prepare pasta as directed on the package. About five minutes before the pasta is cooked, add in the broccoli to allow them to cook together the last five minutes. Drain.
In a large skillet, melt butter over medium heat. Add in garlic and flour and cook for about one minute, stirring constantly. Slowly pour in milk into the flour mixture and whisk until smooth. Cook and whisk until sauce thickens.
Add in cream cheese and Parmesan cheese and stir. It will be smooth as you mix together. Slowly pour in half and half, and season with salt and pepper.
Stir in lemon zest and lemon juice.
Toss in drained pasta and broccoli into sauce mixture. Top with cooked chicken.
Serve warm with Parmesan cheese and lemon zest.
I served mine with Garlic Knots and Cabernet. Enjoy!!
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