Chicken and Broccoli Pasta

Ingredients:

• 8 ounces penne pasta
• 2 cups broccoli, cut into small florets
• 2 tablespoons olive oil
• 1 small onion, diced
• 1 teaspoon salt
• 1 teaspoon pepper
• 4 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup grated Parmesan cheese
• 2 chicken breasts, cooked and diced into small cubes

Instructions:

1. Cook Pasta and Broccoli:

   • Bring a large pot of salted water to a boil.
   • Add the penne pasta and cook according to package instructions until al dente. In the last 5 minutes of cooking, add the broccoli florets to the boiling water with the pasta.
   • Drain the pasta and broccoli in a colander and set aside.

2. Prepare the Sauce:

   • In a large pot, heat olive oil over medium heat.
   • Add diced onion and cook for 2-3 minutes until softened.
   • Add minced garlic, salt, and pepper, and cook for an additional 1 minute.
   • Sprinkle flour over the onion and garlic mixture, stirring constantly, and cook for 1-2 minutes.

3. Make the Parmesan Sauce:

   • Gradually whisk in the whole milk, stirring until smooth.
   • Cook for 2-3 minutes until the sauce has thickened.
   • Stir in grated Parmesan cheese until melted and smooth.

4. Combine Ingredients:

   • Add the cooked pasta, broccoli, and diced chicken breasts to the pot with the Parmesan sauce.
   • Stir until everything is well coated and heated through, about 2-3 minutes.

5. Serve:

   • Transfer the Chicken Broccoli Pasta to a serving bowl.
   • Garnish with additional grated Parmesan cheese if desired.
   • Season to taste with salt and pepper.
   • Serve hot.

Notes:

• Storage and Freezing Tips:

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • To reheat, microwave the pasta salad until warmed through or gently heat on the stovetop with a splash of milk.
  • This pasta dish is not suitable for freezing as the creamy sauce may separate upon thawing.

• Can I use low-fat milk instead of whole milk?

  • Yes, you can use low-fat milk for a lighter version of this recipe. However, note that the sauce may not be as creamy and rich as when using whole milk. Adjust consistency and flavor as needed.