Easy Fettuccine Alfredo with Chicken and Broccoli

1 pound fettuccine noodles, cooked according to package directions

1/4 cup Italian dressing

2-3 large boneless skinless chicken breasts, cut into strips or cubes

2 cups water

1 chicken bullion cube

1 package (8 oz) cream cheese, softened

2 Tbsp flour

1/2 tsp nutmeg

1 cup shredded Parmesan or Italian blend cheese

Heat Italian dressing in large skillet.  Cook chicken in dressing until cooked through.  Add water and bullion cube to skillet; bring to a boil.  Add cream cheese and cook until melted.  Add flour and stir regularly for 3-5 minutes until sauce thickens.  Add broccoli; cover and simmer for 5 minutes until tender/crisp.  Mix in nutmeg and cheese.  Cook until cheese is slightly melted.

Pour sauce over noodles on plate or mix noodles into sauce and serve.

Tips and Thoughts:

I find it easier to throw the broccoli in with the pasta for the last 3-4 minutes of cooking time rather than cooking it with the sauce.

We love this recipe!  My husband actually likes this Alfredo sauce better than most restaurants'.  The cream cheese gives it a nice creamy texture, while the parmesan gives it the distinctive Alfredo flavor.