Lightened Up Chicken Broccoli Alfredo Recipe

1/3 cup fresh lemon juice
2 Italian seasoning
1/2 teaspoon salt
Coarsely ground black pepper
3 to 4 boneless, skinless chicken breasts, cut into bite-size pieces
1/3 cup all-purpose flour
1/4 cup (1 ounce) grated Parmesan cheese, plus more for garnish
2 tablespoons olive oil
3 garlic cloves, minced, divided
2 cups broccoli florets
1 pound pasta (spaghetti, penne, fettucine)
2 tablespoons butter
2 cups 2% reduced-fat milk

1. Combine lemon juice, seasoning, salt and pepper in a large bowl. Add chicken and toss to coat well. Combine flour and Parmesan cheese in a small bowl. Sprinkle 2/3 of this mixture over chicken.
2. Heat oil in a large skillet. Add 2 cloves of minced garlic. Add chicken pieces; cook, turning occasionally, until browned, 10 to 15 minutes.
3. Steam broccoli until crisp-tender and set aside.
4. Cook pasta according to package instructions. Do not overcook. Drain well.
5. Remove browned chicken from the pan. Add butter and remaining garlic to pan. Stir in remaining Parmesan mixture. Cook, stirring constantly. When bubbly, stir in milk. Cook until thick and creamy. Add chicken and broccoli to sauce. Stir to cover pieces. Serve over hot pasta. Top with freshly ground black pepper and grated Parmesan, if using. Serves 6.

Tip From Our Test Kitchen:
Timing is the key to success in this recipe. Cook the items in the order listed so that all of the items are hot and ready to eat at once.