Chicken and Broccoli Alfredo

• 1 bunch Broccoli, Cut Into Bite Sized Pieces
• 1 pound Pasta, I Used Gemelli
• 2 Tablespoons Olive Oil
• 4 Boneless Chicken Breasts, Sliced Into Strips
• Salt And Pepper
• 1 teaspoon Garlic Powder
• 2 Tablespoons Butter
• 1 clove Garlic, Smashed And Chopped
• 2 Tablespoons Flour
• 2 cups Heavy Whipping Cream
• 1 cup Milk
• 2- 1/2 cups Shredded Parmesan Cheese
• 1/2 cups Shredded Romano Cheese

1. Steam broccoli florets just until tender, set aside.
2. Boil the pasta according to the package directions; drain.
3. Heat the olive oil in a large saute pan.
4. Sprinkle both sides of the chicken breasts with salt, pepper and garlic powder.
5. Saute over medium heat until the chicken is cooked through, 5-7 minutes.
6. Transfer strips and chicken to a bowl.
7. In a Dutch oven, over medium heat, melt the butter.
8. Cook garlic for 1 minute.
9. Add the flour, whisking continuously.
10. Add the cream and milk.
11. Keep whisking as it thickens.
12. Turn heat to medium low and add the Parmesan cheese and Romano cheese.
13. Stir until melted.
14. Add the chicken strips, broccoli and pasta.
15. Toss until all is coated.
16. Season with salt and pepper and transfer to a baking dish.
17. Sprinkle with more Parmesan cheese if derired.
18. Serve hot.

broccoli, pasta, olive oil, chicken breasts, salt, garlic, butter, clove garlic, flour, cream, milk, parmesan cheese, romano cheese

Taken from tastykitchen.com/recipes/main-courses/chicken-and-broccoli-alfredo/ (may not work)