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Chicken Alfredo and Pasta*

Prep & Cook: 27 min

1 lb penne or rotini pasta
1 bunch (1 1/4 lb) broccoli, cut bite-size
3 Tbsp stick butter
4 boneless skinless chicken thighs (1 lb, 2 oz), cut into 1 in pieces
2 cloves garlic, thinly sliced
3 Tbsp flour
2 cups milk
1/4 tsp ground nutmeg
1/3 cup grated Parmesan cheese
1 tsp freshly ground pepper

Cook pasta as package directs, adding broccoli the last 5 minutes of cooking time.

Melt 1 Tbsp butter in large nonstick skillet over medium-high heat. Add chicken and garlic; cook 2 minutes. Remove to a bowl.

Melt remaining butter, add flour and cook, stirring, 1 minute. Whisk in milk and nutmeg. Bring to a gentle boil; stir 3-4 minutes until thickened. Stir in chicken.

Reserve 3/4 cup cooking water; drain pasta. Return to pot; add reserved water, the sauce, cheese and pepper. Toss to mix.

Serves 6
Per serving: 487 calories, 11 g fat (3 g saturated)

Womans Day 5/14/02