Chicken and Broccoli Alfredo Pasta

• 1 garlic clove
• 1 pint heavy whipping cream
• 3 tablespoons flour
• 3 ounces parmesan cheese (grated)
• salt
• pepper
• 16 ounces cavatappi pasta
• 1 lb boneless skinless chicken breast
• 1 lb fresh broccoli (only use florets)

1. Cook Chicken (Coat chicken breasts in Extra Virgin Olive Oil.
2. Bake in foil lined pan at 400 degrees for 25-30 minutes-- until done).
3. Cube cooked chicken.
4. Cook cavatappi according to box instructions.
5. Cook Broccoli (Boil water in separate medium sauce pan.
6. Lightly salt water.
7. Place broccoli florets in boiling water for approximately 1 1/2- 2 minutes-- until crisp and brighter green).
8. While draining cavatappi --stir in garlic, heavy whipping cream, flour, and Parmesan.
9. As Parmesan starts to melt, stir in cavatappi, chicken, and broccoli.
10. Add salt and pepper to taste.
11. Top with additional Parmesan.

garlic, cream, flour, parmesan cheese, salt, pepper, cavatappi pasta, chicken breast, fresh broccoli

Taken from www.food.com/recipe/chicken-and-broccoli-alfredo-pasta-441605 (may not work)