Broccoli Chicken Alfredo *revised sauce*

Serves 4
For Sauce: 
4 TB butter
4 oz [half package] cream cheese 

2 teaspoons garlic powder
2 cups 2 % milk
1.5-2 cups freshly grated Parmesan cheese
 [ grated from Wedge block]
2 TB flour
1 tsp salt
1/8 teaspoon ground black pepper

The rest: 
1 lb cooked and shredded or cubed chicken breasts [about 3 breasts]
1 bag frozen broccoli florets, thawed [or 1 large fresh bunch would work here too]
1/2 box pasta 
[I use angel hair], cooked

Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add 1.5 cups milk, a little at a time, whisking to smooth out lumps. Add 2 TB flour to remaining 1/2 cup cold milk, mix until smooth, add to sauce.  Stir well, and then add salt and pepper. Remove from heat when sauce reaches desired consistency.
Start pasta in large pot.
While pasta is cooking, add shredded or cubed chicken, broccoli and Alfredo sauce to large skillet, and simmer on medium-low for about 10 minutes until broccoli is tender.
If sauce seems too runny, as mine did once added to broccoli and chicken— I added the 1/2 cup powdered parmesan just prior to serving.
Toss with hot pasta, serve.

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