Chicken Broccoli Alfredo

3 – 4 cloves garlic, minced

1/3 cup onion, finely chopped

1 Tablespoon olive oil

6 – 8 ounces cooked chicken, cubed

1 pkg. frozen broccoli, slightly thawed

¼ cup fresh parsley, chopped

½ teaspoon pepper

½ teaspoon salt

2 cups skim milk

1 tablespoon cornstarch

1 tablespoon cold water

1/3 cup shredded low-fat cheese, such as mozzarella, Swiss, or parmesan

1 pkg. whole wheat pasta, cooked and drained

In a medium saucepan, heat the oil over medium heat.  Add the onion and garlic and cook 1 – 2 minutes.  Add the chicken, broccoli, parsley, salt, and pepper and cook until the broccoli is warm and no longer frozen.  Pour into a bowl and keep warm.  Add the milk to the pan, and bring to a gentle simmer over medium heat.

Meanwhile, in a small bowl, combine the cornstarch and water to form a paste.  Stir the paste into the simmering milk and return to a gentle simmer.  Cook for about 1 minute over low heat; stirring frequently.  Whisk in the cheese and stir in the chicken mixture.  Pour over the cooked pasta.

Nutrition Info Per Serving (6 servings):