My boys love this recipe, and they don’t even know that I use low carb Dreamfields pasta!

6 boneless, skinless chicken breasts, seasoned with garlic salt and fresh ground black pepper, to taste

2 Tbsp. olive oil

Frozen or fresh broccoli florettes  (about 5-6 cups or a large family size bag if frozen)

1 package Dreamfield’s fettucine (you can also use spaghetti or any kind of pasta)

Water as indicated on the pasta package

2 jars of Alfredo sauce

Season the boneless, skinless chicken breasts with garlic salt and fresh ground black pepper.  Cook the chicken in a large nonstick skillet coated with the olive oil over medium heat until the juices run clear and the chicken is no longer pink in the thickest part.  Set the chicken aside.  Cook the pasta in boiling water in a large pasta pot until al dente (it will cook a little more in the sauce, so don’t overcook it.)  I always season my boiling water with salt and olive oil, but you don’t have to.  Drain the pasta and set it aside.  Microwave the frozen or fresh broccoli in a covered dish until just tender-crisp (again, the broccoli will continue to cook a little in the sauce, so don’t cook it too much to begin with.)  Drain any liquid created in the cooking of the broccoli.  Slice the chicken breasts into 1/2 inch thick pieces.  Place the drained pasta back in the pasta pot and add in the chicken slices, the two jars of Alfredo sauce, and the cooked broccoli.  Mix carefully until everything is coated with the sauce.  You can serve right from the pasta pot if you want to, or you can turn it out onto a large platter for serving.  It’s beautiful and well as delicious!  Add a salad for a complete meal.