Chicken Broccoli Alfredo

Lee Ann Miller makes this tasty comfort dish! Creamy Chicken Alfredo 1lb. fettuccine pasta 2 lb. white meat chicken tenders, grilled or fried & seasoned with salt, pepper & seasoned salt Creamy Sauce: ½ c. butter (1 stick) 3 T. flour 1 c. whole milk 1 c. half & half 1-1/4 c. chicken broth 4 oz. cream cheese 1/2 c. grated Parmesan cheese 1 T. garlic powder ¼- ½ c. fresh parsley, minced 3 green onions, diced 1 Tablespoon garlic, minced 3 T. Olive Oil (separated) salt to taste (start with 1 Tablespoon) pepper to taste broccoli, broiled (optional) Cook pasta according to directions. Drain pasta and rise thoroughly with very hot water. Drizzle with 1 T. Olive oil. Grill chicken then slice or cube and set aside. In saucepan, melt butter and gradually add flour to make a paste/roux. Stir in milk, half & half and chicken broth, stirring constantly with a whisk. Add cream cheese, Parmesan cheese, parsley, garlic powder, salt and pepper. Heat 2 T. Olive oil in a pan with diced green onion & minced garlic, then add to cooked pasta, chicken, and sauce. Add any optional broiled veggies last. Serves 6-8.

Chicken Broccoli Alfredo