Friday, September 30, 2011

Chicken and Broccoli Alfredo

Pasta is mixed with pieces of tender chicken and broccoli flowerets and coated with a rich, satiny Alfredo sauce to make a quick and fabulous dish. This is a very quick and easy dinner.


1 bunch Broccoli, cut into bite-sized pieces
2 Tablespoons Olive Oil
4  Boneless Chicken Breasts, Sliced Into Strips
Salt And Pepper
1 teaspoon Garlic Powder
1 clove Garlic, Smashed And Chopped
2 Tablespoons Butter
2 Tablespoons Flour
2 cups Heavy Whipping Cream
1 cup Milk
2-½ cups Shredded Parmesan Cheese
½ cups Shredded Romano Cheese
1 pound Pasta, I Used Gemelli

Preparation Instructions

Steam broccoli florets just until tender, set aside. Boil the pasta according to the package directions, drain. Heat 2 tablespoons of olive oil in a large saute pan. Sprinkle both sides of the chicken breasts with salt, pepper and garlic powder. Saute over medium heat until the chicken is cooked through, 5-7 minutes. Transfer strips and chicken to a bowl. In a dutch oven, over medium heat, melt 2 tablespoons of butter. Cook garlic for 1 mintue. Add 2 tablespoons of flour, whisking continuously, add the cream and milk. Keep whisking as it thickens. Turn heat to medium low and add the Parmesan cheese and Romano cheese. Stir until melted. Add the chicken strips, broccoli and pasta. Toss until all is coated. Season with salt and pepper and transfer to a baking dish. Sprinkle with more Parmesan cheese if derired. Serve hot.

1 comment :

  1. Looks delicious - and I LOVE gemelli pasta.....I think it's my favorite shape!