Under 30 min
Under 30 min
Ingredients
for 4 servings
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2 tablespoons canola oil - 2 boneless, skinless chicken breasts, diced
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½ teaspoon salt -
½ teaspoon pepper - 2 cloves garlic, chopped
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2 cups broccoli floret (500 g) -
2 cups milk (480 mL) -
1 cup shredded parmesan cheese (110 g) -
¼ cup fresh parsley, chopped (10 g) - 4 strips bacon, cooked, crumbled
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½ lb spaghetti, cooked (225 g)
Nutrition Info
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Calories
761
-
Fat
33g
-
Carbs
55g
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Fiber
4g
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Sugar
8g
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Protein
58g
Estimated values based on one serving size.
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Preparation
- Heat oil in a pot over medium-high heat.
- Cook the chicken with the salt and pepper.
- Add the garlic and broccoli, cooking for 1-2 minutes.
- Add the milk, parmesan, parsley, and bacon, bringing to a boil.
- Add the spaghetti, and toss until evenly coated and sauce sticks to the noodles.
- Enjoy!
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Tips
-
Marie Grammer
Photo is sauce only...After reading the reviews I opted to use evaporated milk instead of regular. Also, because parmesan cheese is so expensive and I made a family sized portion, I used half parmesan and half chive and onion cream cheese. It was delicious and the sauce consistency was perfect!
2018-07-30T20:02:53Z Helpful (25) -
savyork1991
I followed the other recommendations and did half heavy cream half milk and it turned out great! Bacon was a nice touch!
2018-09-27T23:19:17Z Helpful (19) -
Harley Raion
Read the other reviews that said the sauce was too watery so I made a roux and used 1 cup milk and 1 cup heavy cream. Sauce is really creamy this way
2018-11-15T00:46:47Z Helpful (12) -
Taylor McLean
I loved this recipe! I would use a heavier cream next time or use less milk since it was very watery, but otherwise it was great! Totally making it again!
2018-07-02T22:14:17Z Helpful (12)
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