Ingredients:

12 ounces spinach fettuccine
2 cups broccoli
2 teaspoons olive oil
3-4 chicken breasts cut into small pieces
3 cloves of garlic, minced
2 tablespoons flour
½ teaspoon salt
¼ teaspoon pepper
1 ½ cups skim milk
2 tablespoons Parmesan cheese

Preparation:

Cook pasta according to directions on package. Add broccoli for the last 30 seconds. Drain and return pasta and broccoli to the pot.

Meanwhile, heat oil in a large skillet over medium-high heat. Add chicken and garlic and cook for 3-5 minutes, until the chicken is golden brown. Add flour, salt, pepper and stir to coat chicken. Add milk and Parmesan cheese and bring to a boil, stirring constantly. Simmer until the sauce thickens.

Pour chicken sauce over the pasta & broccoli and serve.