2boneless skinless chicken breastscut into bite-sized pieces
salt and pepperto taste
2clovesgarlicminced
1 1/2cupslow sodium chicken broth
1cuphalf and half
8ouncesfettuccine pasta
1cupbroccoli florets
3/4cupgrated parmesan cheese
fresh parsleyfor garnish
Instructions
Heat olive oil in a large skillet over medium-high heat. The skillet should be large enough to fit the pasta.
Add chicken and cook until brown on both sides. Add garlic and cook for one additional minute. Season with salt and pepper.
Add chicken broth and half and half. Bring to a simmer then add pasta. Stir occasionally, for 6 to 7 minutes until the pasta starts to soften. Add the broccoli, cover and cook until pasta is al dente (about an additional 7 minutes).
Add the cheese and stir until melted. Serve immediately or let sit to thicken sauce.
Garnish with parsley and additional Parmesan cheese, as desired.
Notes
You can use 2% milk to lighten up the dish even more or use heavy cream for a thicker consistency.