Bowtie Chicken and Broccoli Alfredo

Bowtie Chicken and Broccoli Alfredo

Crissy's Note: The serving is very large and I often get by with less (1 cup).

8 ounces bowtie pasta -- (3 cups dry)
5 cups broccoli florets
1 cup low-fat milk
1 1/2 tablespoons cornstarch
1 cup reduced-sodium chicken broth
1/4 cup light cream cheese
1/2 teaspoon garlic powder
1/4 teaspoon pepper -- or more to taste
1/2 cup grated Parmesan cheese
2 cups shredded cooked boneless, skinless chicken breast

Cook the pasta according to the package directions while preparing the sauce, and set aside.

Place the broccoli in a large microwave safe dish. Add 3 tablespoons of water, cover, and microwave for 4 minutes, or until crisp tender.

In a medium saucepan, whisk the milk and cornstarch until smooth. Whisk in the broth and place over low heat. Add the cream cheese, garlic powder, and pepper. Bring to a low simmer and cook until the sauce thickens, about 4 minutes. Whisk in the Parmesan and cook for 1 to 2 more minutes, or until sauce is smooth.

Toss the cooked pasta, broccoli, and chicken together in a large serving dish. Pour the sauce on top, and toss gently to combine.

This recipe serves 6 (about 1-1/2 cup)
PointsPlus™ Value =

330 calories; 36 g carb; 7 g fat; 27 g protein; 4 g fiber

sent by Linda (PA) - 2010 hol card exchange from Eat What You Love by M Koch.