Ingredients (6 servings):
340 g dry fettuccine pasta
450 g boneless skinless chicken breasts, grilled and sliced into strips
450 g broccoli florets (from 1 lb. broccoli crowns)
2 Tbsp. butter
2 cloves garlic, minced
3 Tbsp. flour
400 ml milk
Salt and freshly ground black pepper
85 g light or regular cream cheese, diced
into cubes
40 g finely shredded parmesan, plus more for serving
3 Tbsp. heavy cream
1 Tbsp. lemon zest, plus more for serving
1 Tbsp. fresh lemon juice
Preparation:
Prepare pasta in salted water according to directions listed on package, adding in broccoli during last 5 minutes of boiling pasta (so they will both boil together during last 5 minutes, then drain them together.
In a large and deep skillet or pot, melt butter over medium heat then add in garlic and flour and cook 1 minute, stirring constantly.
While whisking slowly pour milk into flour mixture, then cook, whisking vigorously to smooth lumps until mixture begins to thicken.
Add in cream cheese and parmesan and whisk until melted (it will look lumpy at first but will begin to smooth).
Mix in cream and season with salt and pepper to taste
Stir in lemon zest and lemon juice.
Toss drained pasta and broccoli into sauce mixture along with chicken.
Serve warm topped with additional parmesan, lemon zest and pepper as desired.