Loaded Chicken Alfredo

One of my husbands favourite meals when we go to an Italain restaurant is Chicken Alredo however it is not very healthy for you as it is usually loaded in fat and has very few vegetalbes, enter this chicken Alredo recipe.  The fat content has been reduced while upping the vegetable content.  The result is a healthier but still good tasting Chicken Alfredo.  So if you are craving Chicken Alredo tonight but don't want to wreck your diet, try this one.

Loaded Chicken Alredo


2 tbsp unsalted butter
3 tbsp flour
3 cups 2% milk
2 cloves garlic, chopped
2 tablespoons grated parmesan
salt and black pepper to taste
1/2 tbsp olive oil
2 cups bite-size broccoli florets
8 oz cremini mushrooms, sliced
1/4 cup chopped sundried tomatoes
8 oz cooked chicken breast, thinly sliced (store-bought rotisserie chicken works well)
12 oz whole-wheat fettuccine (we like Ronzoni Healthy Harvest)


Directions
To make the bechamel, melt the butter in a saucepan over medium-low heat. Whisk in the flour. Cook for 1 minute. Slowly whisk in the milk to prevent any lumps from forming. Add the garlic and simmer, whisking often, for 10 to 15 minutes, or until nicely thickened. Stir in the Parmesan and season with salt and pepper. Keep warm.
Heat the oil in a large skillet or saute pan over medium-high heat. Add the broccoli and cook for 3 to 4 minutes. Add the mushrooms and tomatoes. Cook for 5 minutes, or until the vegetables have lightly caramelized. Stir in the chicken. Season with salt and pepper.
Meanwhile, cook the pasta according to the package instructions. Drain, reserving 1 cup of the cooking water. Return the pasta to the pot, add the sauce and the chicken mixture, and toss to coat. If the sauce is too thick, add some of the pasta water to thin it. Serve immediately.