garlic chicken alfredo

This is easy and fast to make, and goes well with a light side like steamed broccoli. You can always include a veggie in the dish.

• 1 boneless chicken breast

• noodles

• milk

• 3 tbsp butter

• flour

• pepper

• garlic powder

• Parmesan cheese

1. Chop the chicken breast into bite size cubes. I find it easier to chop a smaller portion meat when it is still partially frozen.

2. Bring a pot of water to a rapid boil.

3. Add the noodles and chicken to the pot and stir. Follow noodle package instructions for length of boil.Stir occasionally.

4. Drain the noodles and chicken when they are done.

5. Melt the butter in a fry pan over medium-high heat. Add enough flour to make a pasty roux.

6. Add milk, garlic powder, and pepper to the roux. You'll be adding somewhere around a cup and a half of milk or so. Stir until it is thickened and bubbly, adjusting the amount of milk as desired.

7. Add the Parmesan cheese and stir.

8. Turn off the heat and add the noodles and chicken to the sauce. Stir it all together.

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