Grilled Chicken Broccoli Alfredo - cooking recipe

Ingredients

4 boneless skinless chicken breasts
16 ounces frozen broccoli
1 onion, finely diced
2 garlic cloves, finely minced
1 tablespoon extra virgin olive oil
16 ounces alfredo sauce
16 ounces whole wheat penne
1/4 cup parmesan cheese, grated
1/2 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder

Preparation

Place chicken on cutting board and pound out lightly with a meat mallet. You don't want to flatten the chicken totally.
Mix together salt, pepper and garlic powder. Sprinkle on chicken.
Grill chicken 8-10 minutes per side or until center is no longer pink. Set chicken aside.
Bring one gallon of water to a boil and cook penne 7-8 minutes until al dente. Drain.
While the pasta is cooking, saute the minced garlic and diced onion in the olive oil until the onion begins to soften.
Add broccoli to the onion and stir to coat with oil. Cook broccoli until it is heated through.
Add the alfredo sauce to the broccoli and stir to combine. Allow to heat thorough and remove from heat.
Toss alfredo mixture with the cooked and drained pasta.
Top with sliced chicken breats and parmesan cheese.
Serve with a crisp green salad and garlic bread.
* If alfredo sauce is too thick, add 2-3 tablespoons of milk to thin it out.