Pasta sauce makes the difference between good Italian food and great Italian food. For tonight’s creamy alfredo sauce, we start by sautéing onions and garlic in butter, then stir in heavy cream, Parmesan cheese, and roasted garlic. The sauce is draped over tender red lentil fusilli pasta and seasoned shredded chicken breast, then topped with a sprinkle of more Parmesan. It’s served with garlic-roasted broccoli, which nicely balances out the richness of the main.

Ingredients: broccoli, chicken breast, red lentil fusilli (water, red lentil flour, potato starch, tapioca starch, whole egg, egg white, xanthan gum, salt), whole milk, heavy cream, grated parmesan cheese (milk, cheese cultures, salt, enzymes), garlic, shredded parmesan cheese (pasteurized part-skim cow's milk, cheese cultures, salt, enzymes, natamycin (a natural mold inhibitor)), onions, roasted garlic oil (olive oil, garlic), olive oil, apple cider vinegar, lemon juice, unsalted butter, granulated garlic, granulated onion, sea salt, parsley, black pepper, smoked black pepper, oregano, dried parsley