Chicken & Broccoli Alfredo

2 small onions chopped fine
2-3 cloves of garlic minced
1 tbp extra virgin olive oil
1 cup fat free condensed milk
1 cup low sodium chicken broth
1 12.5 oz can chicken breast or 3/4 to 1 pound of cooked and cut up chicken breast
2 tea corn starch
1/4 cup part skim or FF ricotta cheese
1/4 cup grated parmesan cheese
1 16 oz package frozen broccoli cuts or 2-3 cups fresh broccoli chopped
1 16 oz. Mueller's multi-grain penne or whole what penne or corkscrew pasta of choice

Put a large pot of water on stove to boil. While water heats, warm a large skillet or wok and add olive oil, onion and garlic. Cook over low to medium heat until onion is soft; about 5 minutes.

Add corn starch, milk, broth, and ricotta cheese. Bring to low boil, reduce heat and allow to simmer to thicken.

Meanwhile, once water comes to a boil, add pasta and cook 2 minutes. Add broccoli to pasta water if using frozen and cook 8 more minutes or until pasta and broccoli are cooked.

If using fresh broccoli add to pasta water after pasta has cooked 8 minutes and cook 2 to 3 more minutes.

While pasta and broccoli cook, add parmesan cheese and chicken. Reduce heat to low and allow to warm as pasta cooks.

Drain pasta and broccoli. Return to pan and pour sauce over. Stir to coat and serve. 6 servings

* I place 1 1/2 cups of pasta & veggies in 6 disposable bowls and top each with 1/2 cup sauce. This makes it easy to take to work for lunch. Just heat in microwave and eat.

*You can substitute fresh asparagus for the broccoil if desired. Just add the asparagus when you would add the fresh broccoli.

* To make this a vegetarian meal, use vegetable broth and leave out chicken. You can also add a block of firm tofu in place of the chicken.

Number of Servings: 6

Recipe submitted by SparkPeople user DMHAMMY.