This Alfredo dish is a delicious and classic comfort food. By using whole-grain pasta, lean chicken breast, and fresh broccoli, you can enjoy a creamy, satisfying meal without the guilt, all cooked together in one pan for easy cleanup.

Ingredients

• 2 tablespoons of olive oil
• 1 lb of boneless, skinless chicken breast, cut into bite-sized pieces
• 3 garlic cloves, minced
• 1 teaspoon of Italian seasoning
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 3 cups of low-sodium chicken broth
• 1 cup of low-fat milk
• 12 oz of whole-grain penne pasta
• 2 cups of broccoli florets
• 1/2 cup of grated Parmesan cheese
• 1/4 cup of chopped fresh parsley (optional)

Instructions

1. Cook the Chicken: Heat the olive oil in a large, deep skillet over medium heat. Add the chicken pieces and cook until browned on all sides, about 5 minutes.
2. Add the Spices: Add the garlic, Italian seasoning, salt, and black pepper to the skillet. Stir and cook for another minute until the garlic is fragrant.
3. Add the Pasta: Pour in the chicken broth and milk, then add the penne pasta. Stir to combine, ensuring the pasta is submerged in the liquid. Bring to a boil, then reduce the heat to a simmer. Cover the skillet and cook for about 10 minutes, stirring occasionally.
4. Add the Broccoli: Add the broccoli florets to the skillet. Cover and cook for an additional 5 minutes or until the pasta is al dente and the broccoli is tender.
5. Garnish and Serve: Stir in the Parmesan cheese until the sauce is creamy and smooth. If desired, sprinkle with fresh parsley before serving.