Alfredo pasta with chicken and feta :)
INGREDIENTS. 450g penne or rotini pasta
1 bunch (11⁄4 lb) broccoli, cut bite-size
3 Tbsp stick butter
4 chicken thighs 450g, skinned; meat cut off bone in 1-in. pieces
2 cloves garlic, thinly sliced
3 Tbsp all-purpose flour
2 cups 1% lowfat milk
Feta cheese
1⁄3 cup grated Parmesan cheese
1 tsp freshly ground pepper
PREPARATION 1. Cook pasta as package directs, adding broccoli the last 5 minutes of cooking time.
2. Melt 1 Tbsp butter in large nonstick skillet over medium-high heat. Add chicken and garlic; cook 2 minutes. Remove to a bowl.
3. Melt remaining butter, add flour and cook, stirring, 1 minute. Whisk in milk and nutmeg. Bring to a gentle boil; stir 3 to 4 minutes until thickened. Stir in chicken.
4. Reserve 3⁄4 cup cooking water; drain pasta. Return to pot; add reserved water, the sauce, cheese and pepper. Toss to mix.
Serve hot and garnish with feta cheese. Stir in the cheese.
Difficulty Level: Medium.
Safety Tip: Be careful while draning pasta.
