Cook pasta according to package directions.
Meanwhile, in a large saucepan, bring 1 in. of water and broccoli to a boil. Reduce heat; cover and simmer for 4-6 minutes or until crisp-tender. Drain. In a large saucepan, melt butter over medium heat. Saute garlic until soft. Stir in flour until smooth. Add basil, parsley and black pepper. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese; return to slow boil and add broccoli. Drain pasta; top with the broccoli mixture. Add chicken slices on top.
A Lodge grill pan works great for the chicken. Marinate meat using 2 tsp. vegetable oil and a good sprinkling of your favorite barbecue rub and a little garlic salt. Preheat grill pan over med-high flame; spray pan with Pam; place chicken breast in pan and weight down with a grill press. (You can use a brick wrapped in foil as an alternative.) Cook 7 minutes per side. Remove to cool slightly and slice into strips.
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|Serving Size: 1 Serving (71g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 104 (70%)|
|Amt Per Serving||% DV|
|Total Fat 11.5g||15 %|
|Saturated Fat 7.1g||36 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 31.1mg||10 %|
|Sodium 269.7mg||9 %|
|Potassium 172mg||5 %|
|Total Carbohydrate 6.7g||2 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 5.3g|
|Protein 5.4g||8 %|
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Calories per serving: 148
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