Chicken & Broccoli Alfredo

- 1 lb. - Chicken Breast, diced - 1 head - Broccoli Florets, cut into bite-size pieces - 1 Tbsp - Butter - 2 tbsp - Olive Oil - ½ - ¾ Cup - Chicken Stock or Water - ½ Tsp - Salt - ¼ Tsp - Pepper - 1 Tbsp- Italian Seasoning - 1 Tsp - Garlic Powder - 1 lb. - Pasta - 1 jar - Alfredo Sauce

1. Cook your favorite type of pasta according to package directions 2. Season diced chicken with salt, pepper, Italian seasoning, and garlic powder 3. Melt butter and olive oil in a large pan over medium-high heat 4. Add chicken and cook for 1-2 minutes, stirring frequently 5. Add broccoli and cook for 3-4 minutes until chicken starts to brown 6. Add ½ cup of chicken stock or water, cover pan, and turn heat to medium low 7. Cook for another 2-3 minutes until most of the liquid is gone and chicken is done 8. Add drained pasta and alfredo sauce to chicken and stir to combine 9. Serve and enjoy!

Notes/Quick Tips: - If your alfredo sauce is too thick, add a little broth or leftover pasta water to help thin the sauce. - Not a fan of broccoli? No problem! Substitute cut up asparagus or toss in a handful of spinach when adding the pasta. - Add a squeeze of lemon to the finished dish to brighten the flavor and add freshness.