The presence of vitamin-C, sulphur and certain amino acids make broccoli a very good detoxifier. It helps remove free radicals and toxins like uric acid from the body, thereby purifying blood and keeping away problems related with toxins such as boils, itches, rashes, gout, arthritis, rheumatism, renal calculi, skin diseases like eczema and hardening of skin etc.

1 lb. pkg. noodles
1/2 c. butter
1 c. heavy cream
1 1/4 c. Parmesan cheese
1/4 tsp. salt
1/4 tsp. black pepper
1/3 c. parsley flakes
1 cooked boneless chicken breast, diced up
1 c. cooked chopped broccoli

Directions
Boil noodles in large pan of water with salt until tender. Drain and set in large bowl with cover.
Make Alfredo Sauce: Heat butter and heavy cream until butter is melted. Add chicken, broccoli, black pepper, parsley, and Parmesan cheese. Simmer until chicken and broccoli are heated. Pour over noodles and serve at once.
4 servings

Serving Suggestions
Cheese bread
References :
http://www.chickenrecipequeen.com/italianchicken6.htm

Directions

1.Prepare penne according to package directions Add broccoli during last four minutes of cooking time. Drain well in colander

2.Cut chicken into cubes or strips.

3.Cook chicken in a 10" skillet until well browned, stirring often

4.Stir soup, parmesan, milk, water, pepper and penne/ broccoli mixture into skillet with chicken. Cook until mixture is hot and bubbling.
References :

1 (16 ounce) jar Alfredo sauce
2 cups frozen chopped broccoli, thawed
2 cups diced cooked chicken
1 cup shredded Cheddar cheese
1/4 cup shredded Parmesan cheese
21 jumbo pasta shells, cooked and drained
Directions

In a large bowl, combine the Alfredo sauce, broccoli, chicken and cheeses. Spoon into pasta shells. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 350 degrees F for 30-35 minutes or until heated through.

I made this for myself and three friends, and there were no leftovers! I boiled and shredded the chicken breast and used two jars of alfredo sauce – one for the filling and one to pour over the shells. I will definately make this again.
References :

1 1/2 lbs. boneless skinless chicken breast
1 white onion (medium size)
8 oz uncooked (1/2 box) vermicelli spaghetti
2 oz shredded low fat Parmesan cheese
1/4 teaspoon allspice
1/2 teaspoon basil
2 teaspoons garlic powder (at least)
1/2 jar Heinz fat-free chicken gravy (6 oz)
1 tablespoon flour
6 oz low-fat sour cream

Cut chicken breast into 3/4 inch squares. Sauté in small amount of vegetable oil over medium to medium-low heat. Dice onions and add to chicken.

Cook chicken thoroughly, testing by cutting largest piece – juices should no longer run pink and chicken will be tender.

Sprinkle liberally with garlic powder, basil and allspice; stir in.

Stir in chicken gravy, reducing heat to a simmer. Sprinkle with flour and stir in water to achieve desired thickening. Do not rely on sour cream for thickness.

Simmer for 5 minutes over low heat, stirring in 2 oz of Parmesan cheese. Fold in sour cream and remove from heat.

Cook spaghetti according to package instructions. Drain and rinse with cool water. Top individual portions of spaghetti with Chicken Alfredo combination and then sprinkle remaining Parmesan on top.

Serves 4 (except in our family where it’s lucky to serve 3!)
References :
http://www.foodtv.com

http://www.cooks.com

You’d be amazed just how good a fresh pasta with grilled chicken, broccoli, onions, garlic, and tomatoes can be. Just add some olive oil, some white wine, or a bit of chicken stock to evenly distribute good flavor.

If you really are in the mood for alfredo then try using some fat free milk instead of cream, oh and ditch the butter.

Good luck doll!
References :

Broccoli & Chicken Alfredo

1/2 (16 ounce) package linguine
1 cup fresh or frozen broccoli florets
2 tablespoons olive oil
1 pound skinless, boneless chicken breast, cut into cubes
1 (10.75 ounce) can Campbell’s® Condensed Fat Free Cream of Mushroom Soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 teaspoon ground black pepper

Directions

Cook linguine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain.

Heat oil in skillet. Cook chicken until browned, stirring often.

Add soup, milk, cheese, black pepper and linguine mixture and heat through. Serve with additional Parmesan cheese.

This recipe uses fat free soup instead of alfredo sauce, which tends to be high in fat.
References :

1. Use "Dream Field Wheat"pasta wich os only 5 carbs.

2. Use 1/2 and 1/2 instead of heavy cream.

3. Use mostly Broccoli, then chicken then pasta.

Here is my alfredo recipe:

Alfredo Sauce:
3 tbsp butter
8 fluid oz heavy whipping cream
Heaping ¼ cup grated parmesan cheese
Heaping ¼ cup grated ramano cheese
1 egg yolk with a pinch of salt slightly beaten
3 tbsp sour cream
2 good dashes ground nutmeg
2 good dashes garlic parmesan popcorn flavoring
Salt to taste
2-3 tbsp grated parmesan for garnish
Melt butter in a saucepan over medium heat. Add heavy cream, stirring constantly. Stir in salt, nutmeg, and popcorn seasoning, grated Parmesan cheese, and grated Romano cheese. Stir constantly until melted, then temper the egg yolk, and add to the sauce. Simmer over medium low heat for 3 to 5 minutes. Garnish with additional grated Parmesan cheese, if desired.

Cheaters Alfredo Sauce:
1 pkg cream cheese softened and cut into cubes ********Youcan do this with low or no fat cream cheese as well
milk
seasonings (my faves are seasoned salt, celery salt, granulated garlic, onion powder)
Parmesan cheese optional
Pasta of choice…bowtie, fettuccini, shells etc…

Cook and drain the pasta

In a sauce pan melt the cream cheese and add milk slowly to get the desired thickness. Add the seasonings and a little parm if you want. You could also garnish with a little parm and dried or fresh chopped parsley.

Sometimes I make this with corn-canned/drianed-frozen/thawed/drained… peas-frozen/thawed/drained, onions-chopped/sautéed, frozen broccoli-you get the picture here, and even carrots-peeled/chopped/and sautéed with the onions.
References :