Chicken and Broccoli with Parmesan Garlic Sauce

Chicken and broccoli is one of those dishes that is usually pretty satisfying but nothing special. I’ve made it with olive oil and garlic (dry) or using cream of mushroom soup (processed)… so I was looking to make it with more of a tasty sauce and without the canned goods.  This recipe definitely does the trick.  Its mild flavors make it kid friendly, too, which is always a plus.

INGREDIENTS

• 2 boneless, skinless chicken breasts
• 3 heads of garlic to make garlic paste (you need an hour for this so plan accordingly)
• 3/4 lb. (12 oz.) pasta
• 3 tbsp butter
• 3 tbsp flour
• 1/2 cup white wine
• 2 cups chicken broth
• 1 large head of broccoli, cut into florets and blanched until crisp-tender
• 1/2 cup powdered parmesan

HOW TO MAKE IT

• First you need to get the garlic roasting for the garlic paste – peel the outer papery skins off, leaving the heads still intact.  Slice about a quarter off the top of each head so that all of the cloves are partly exposed.  Wrap the heads in foil and bake at 350˚F for one hour.  Remove from the oven and let cool.  Once cool enough to touch, squeeze the garlic cloves out of the peels and smash with a fork to make roasted garlic paste.
• Next roast the chicken:
  • Drizzle olive oil over the chicken breasts and sprinkle with salt and pepper
  • Place them on a baking sheet and bake in the oven at 350°F for 35-40 minutes or until fully cooked
• While that’s going get your water boiling and cook your pasta al dente
• Then get going on the sauce…  melt the butter in a large sauce pan then whisk in the roasted garlic paste and cook just until fragrant, 30-60 seconds
• Whisk the flour into the mixture and cook, stirring constantly, until the mixture begins to turn golden brown, 1-2 minutes
• Stir the white wine and broth into the pan
• Bring to a simmer and cook, stirring frequently, until slightly thickened, about 2 minutes
• Whisk in the parmesan and stir until melted
• Season the sauce with salt and pepper to taste
• Mix in the broccoli florets and chicken pieces, and cook just until heated through
• Mix in the cooked pasta until evenly coated with the sauce

*Recipe adapted from Annie’s Eats

12 servings – 5 PointsPlus per serving