LTS Chicken Broccoli Alfredo

 

1 T. all-purpose flour

1 C. water

3 T. Milk Powder (not instant non-fat)

1/2 C. evaporated milk

1/2 tsp. salt, plus more to taste

3/4 C. grated Parmesan cheese

 

1 can Chicken

1 can Chicken Broth

1 can Mushrooms

8 oz. Linguine

½ C. dried Broccoli

Salt and Pepper

 

Combine 3 T. milk powder with 1 C. water until dissolved.  Stir the flour into the milk until it is completely dissolved. Put a T. of olive oil in the skillet and heat over a medium-high heat. Add the minced clove of garlic and cook for 30 seconds. Add the flour-milk mixture and cook until the mixture begins to boil, stirring constantly. Reduce heat to low and cook, stirring, for 2 minutes more. Add the evaporated milk, salt, and cheese and cook, stirring, until the cheese is melted, about 1 minute. Season with additional salt to taste.

 

You can choose to replace the first 6 ingredients and the steps above with a jar of prepared alfredo sauce.  I don’t care for the chemical flavor, so I like to take the extra steps.  Add remaining ingredients to the sauce, and simmer until pasta is done, stirring occasionally.  Continue to heat on low until liquid has reduced to the texture that you like.