Grilled Chicken Broccoli Alfredo

1. 1

   Place chicken on cutting board and pound out lightly with a meat mallet. You don't want to flatten the chicken totally.

2. 2

   Mix together salt, pepper and garlic powder. Sprinkle on chicken.

3. 3

   Grill chicken 8-10 minutes per side or until center is no longer pink. Set chicken aside.

4. 4

   Bring one gallon of water to a boil and cook penne 7-8 minutes until al dente. Drain.

5. 5

   While the pasta is cooking, saute the minced garlic and diced onion in the olive oil until the onion begins to soften.

6. 6

   Add broccoli to the onion and stir to coat with oil. Cook broccoli until it is heated through.

7. 7

   Add the alfredo sauce to the broccoli and stir to combine. Allow to heat thorough and remove from heat.

8. 8

   Toss alfredo mixture with the cooked and drained pasta.

9. 9

   Top with sliced chicken breats and parmesan cheese.

10. 10

    Serve with a crisp green salad and garlic bread.

11. 11

    * If alfredo sauce is too thick, add 2-3 tablespoons of milk to thin it out.

* Per serving · 4 servings · Values may vary.