I like my pasta alfredo to be about half pasta, half vegetable - all lightly covered in sauce.
1/2 cup cooked chicken, chopped
1 small handful spaghetti noodles
3/4 cup light cream (15%)
1/4 cup fresh lemon juice
1 Tbsp butter
1/2 cup grated Parmesan
1/2 tsp grated lemon zest
3-4 cups frozen broccoli florets
2 cloves garlic, crushed
Salt and pepper
1-2 tsp olive oil
Start boiling water for pasta.
Heat a skillet over medium-high heat. Add chicken, broccoli, garlic. Cook until broccoli is super bright green. Remove from heat, cover and set aside.
Stir the cream and the lemon juice in a heavy pan to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally. Remove from the heat. Stir in Parmesan, lemon zest, nutmeg, salt, and pepper.
Cook the pasta in boiling water until tender, then drain. Pour the alfredo sauce over the pasta and toss. Stir in the chicken and broccoli... et voilà!