Creamy Chicken and Broccoli Pasta – Page 2

Component	Quantity	Notes
Butter	2 tablespoons
Garlic	3 cloves	Minced
All-Purpose Flour	2 tablespoons	For thickening the sauce (roux)
Chicken Broth	1 cup (240ml)	Low sodium
Heavy Cream or Half-and-Half	1 cup (240ml)
Parmesan Cheese	1/2 cup	Freshly grated, plus more for serving
Salt and Black Pepper	To taste
Dried Italian Seasoning	1 teaspoon

Cook Pasta: Cook the penne pasta according to package directions until al dente. Reserve about 1 cup of the pasta cooking water before draining.
Cook Broccoli: In the last 3-4 minutes of the pasta cooking time, add the broccoli florets to the boiling water to blanch them. They should be bright green and crisp-tender. Drain the pasta and broccoli together.

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