Chicken and Broccoli Alfredo

Returning from a trip always makes me want to stay home, cook, take naps and eat homemade food so that's pretty much what I did all week. We've had some rainy days this week, too, which is where the naps come in. Rain and naps go together...

Once the nap is over and I look out my kitchen window and see this, then I need to cook something.

Of all the things I made this week, this recipe was the favorite and the leftovers went fast. It fit the urge for pasta and a casserole and turned out prefect. With Lauren living here now and coming and going constantly with her hectic schedule, this is the type of leftover that is easily re-heatable for a quick meal.

8 ounces fettuccine
2 boneless skinless chicken breasts

4 Tbsp. olive oil

2 cups broccoli florets, roasted

3 cloves garlic, minced

4 Tbsp flour

2 cups chicken broth

1/2 cup sour cream

1/2 cup milk

salt and pepper to taste

1-1/2 cup parmesan cheese, freshly grated

1. In a pot of boiling, salted water, cook the pasta according to package directions. Drain and set aside.

2. Cook the chicken breasts in a skillet with the olive oil. Remove from heat and set aside. (I cooked 4 so I could have leftovers for sandwiches, etc)

3. Add the garlic to the meat juices and cook, stirring frequently for 1-2 minutes. Add a little more olive oil if you need.

I am now using our harvested garlic we brought with us from Idaho. I'm so glad we could pull these from the garden before we left.

Aren't they just delicious looking?

4. Stir in the flour until smooth, about 2 minutes.

5. Gradually stir in the chicken broth.

6. Using a whisk, blend broth into flour mixture until smooth.

7. Add the sour cream and milk, stirring constantly. Bring to a low boil.

8. Lower the heat and simmer, stirring gently until mixture thickens, about 3 minutes. Stir in Parmesan cheese.

9. Add cooked chicken and broccoli to sauce mixture, followed by the cooked pasta.

10. Toss to combine and serve with more Parmesan.

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