Ingredients:

  • 1 lb (450g) boneless skinless chicken breast, cubed
  • 2 cups (150g) broccoli florets, bite-sized
  • 1 tbsp (14g) olive oil
  • ½ tsp (3g) salt
  • ½ tsp (2g) black pepper
  • 1 tsp (2g) garlic powder
  • 12 oz (340g) penne or rotini pasta
  • 2 cups (480ml) low-sodium chicken broth
  • 1 cup (240ml) skim milk
  • 1 tbsp (15g) cornstarch mixed with 1 tbsp water
  • 1 ½ cups (170g) sharp white cheddar cheese, freshly grated
  • ¼ cup (25g) grated Parmesan cheese
  • 1 tbsp (15g) fresh parsley, chopped
  • 1 tsp (5ml) lemon juice

Instructions:

  1. Pat the chicken dry and season with salt, pepper, and garlic powder.
  2. Heat olive oil in the skillet over medium-high heat.
  3. Add chicken and cook until the edges are mahogany-colored and the center is no longer pink (about 5-7 minutes). Remove chicken from the pan and set aside.
  4. In the same pan, add chicken broth and milk. Bring to a gentle simmer.
  5. Stir in the dry pasta and broccoli. Cover and simmer for 10-12 minutes, stirring occasionally, until the pasta is al dente and the liquid has reduced by half.
  6. Stir in the cornstarch slurry and cook for 1 minute until the liquid slightly thickens.
  7. Lower the heat to low. Return the cooked chicken to the pan.
  8. Fold in the white cheddar and Parmesan cheese one handful at a time, stirring constantly until the sauce is glossy and smooth.
  9. Stir in the lemon juice and fresh parsley. Remove from heat immediately to prevent the cheese from overcooking.