Name: Budget Chicken And Broccoli Alfredo Pasta Under $2
Cook time: 25 min
Total time: 25 min
Ingredients: 1 lb (16 oz) Box of Penne or Fettuccine pasta ($1.00); 1 lb Chicken breast or thighs, thinly sliced ($2.50); 12 oz Bag of frozen broccoli florets ($1.25); 3 tablespoons Butter or margarine ($0.30); 3 tablespoons All-purpose flour ($0.05); 2 cups Whole milk or 2% milk ($0.50); 1/2 cup Grated Parmesan cheese (shaker style is fine for budget) ($0.80); 2 teaspoons Garlic powder ($0.10); Salt and black pepper to taste ($0.05); 1 tablespoon Vegetable oil ($0.05)

Ingredients

Scale

1 lb (16 oz) Box of Penne or Fettuccine pasta ($1.00)
1 lb Chicken breast or thighs, thinly sliced ($2.50)
12 oz Bag of frozen broccoli florets ($1.25)
3 tablespoons Butter or margarine ($0.30)
3 tablespoons All-purpose flour ($0.05)
2 cups Whole milk or 2% milk ($0.50)
1/2 cup Grated Parmesan cheese (shaker style is fine for budget) ($0.80)
2 teaspoons Garlic powder ($0.10)
Salt and black pepper to taste ($0.05)
1 tablespoon Vegetable oil ($0.05)

Instructions

Bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions. About three minutes before the pasta is finished, toss the frozen broccoli florets directly into the same pot. This blanches the broccoli and saves you from using a second burner. Once the pasta is al dente and the broccoli is bright green, drain them both, but be sure to save about half a cup of the starchy pasta water for later.
While the pasta boils, heat the vegetable oil in a large skillet over medium-high heat. Season your sliced chicken with a little salt, pepper, and one teaspoon of garlic powder. Add the chicken to the skillet in a single layer. Cook for about 5 to 7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.
In the same skillet you used for the chicken, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to remove the raw flour taste; this creates your “roux.” Gradually pour in the milk while whisking constantly to prevent lumps. Continue to cook and stir for 3 to 5 minutes until the sauce thickens and starts to bubble. Stir in the remaining garlic powder and the Parmesan cheese until the sauce is smooth and creamy.
Add the drained pasta, broccoli, and cooked chicken into the skillet with the Alfredo sauce. Toss everything together until the pasta is thoroughly coated. If the sauce feels too thick, splash in a little of that reserved pasta water to loosen it up. Taste and add more salt or pepper if needed. Serve immediately while hot and creamy.

Cook Time: 25 minutes