Ingredients
- 3 chicken breasts
- cubed in 1/2 inch peices
- spaghetti noodles
- 1 broccoli
- crown cut to florettes
- is 1 inch peices
- 2 tomatoes
- medium dice
- 34 cup Italian dressing
- 12 cup grated parmesan cheese
- 4 tablespoons cream cheese
- 1 12 cups milk
- 4 teaspoons flour
- 2 tablespoons butter
- 3 garlic cloves
- minced fine
Instructions
- marinate chicken pieces in italian dressing overnight.
- Sauce:.
- melt butter in sauce pan.
- add garlic, cooking and stirrin constantly for 1 minute.
- add flour and stir.
- slowly add milk to make a roux.
- add cheeses.
- stir constatnly and then pput on back burner on low to keep warm.
- Cook pasta according to directions.
- add brocoli floretts for last 4 mins of cooking time.
- while pasta is cooking, brown chicken in pan.
- drain off most of the liquid from chicken.
- add tomatoes.
- sautee untill tomatoes are cooked thru, about 5 minutes add alfredo sauce.
- stir and cook till bubbly.
- add to pasta-broccolie mixtrure.
- serve with addisional parmesean cheese.
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