Yummy Guilt Free Alfredo!

Thanks to Rachael Ray for this recipe, of course I changed some of the ingredients (and added chicken and broccoli!)...

Chicken and Broccoli Fettuccine Alfredo

Serves 6

(Sorry the picture is not that great!)

1 package whole wheat fettuccine pasta, cooked

2 boneless skinless free range chicken breasts, cut in cubes and sauteed in grapeseed oil and pepper in large skillet

1 head of broccoli, cut up and cooked (or 1 16 oz bag of frozen broccoli, cooked)

3 tablespoons refined coconut oil

1 cup organic or raw whole milk, half and half or heavy cream

1 cup grated parmesan cheese (I used raw cheese, not very budget friendly but at least no additives or MSG!)

sea salt and pepper

wheat flour

Boil pasta according to package directions. Boil broccoli until tender, drain. Cook chicken until done, drain extra juices and oil. Add pasta and broccoli to chicken pan.

In a small saucepan or skillet, melt coconut oil over medium heat. Sprinkle with pepper and sea salt. Add milk/half and half/heavy cream and cook 1 minute, stirring constantly. Add cheese and cook, stirring constantly, until mixture has thickened. If too thin, sprinkle top with a teaspoon or two of whole wheat flour. Once at your desired thickness, pour over chicken, pasta and broccoli and mix in well.

Sprinkle parmesan over top and serve hot!