CHICKEN BROCCOLI ALFREDO WITH PENNE PASTA

Putting together a delicious meal that can go from the stove-top to the table in less than an hour is a recipe that I want to keep in my favorite things to make for dinner. You can use boneless chicken breast, left over rotisserie chicken paired with fresh or frozen broccoli florets and a creamy alfredo sauce which only take a few ingredients to make will have you looking like you just came out of culinary school.

Alfredo is a sauce made with heavy cream, butter, garlic, and Parmesan cheese. With add ins like salt, pepper, and parsley to taste. This sauce can be ready to eat in about 20 minutes and ready to spoon over your favorite pasta. In this recipe I used Penne Pasta, but you can also serve it over Rice or Mashed Potatoes or use one of your favorite pasta’s. The best cheese to use is fresh Parmesan cheese, using the dried parmesan will make your sauce taste grainy.

If you want to save on prep time, you can use frozen broccoli florets instead of fresh broccoli, but I would add the frozen broccoli the last 5-7 minutes of cooking time, and make sure the broccoli is thawed and drained to eliminate access water which can thin the sauce. If you accustomed to buying jarred sauce, this Alfredo recipe will show you just how easy and delicious making your own sauce can be. The recipe and video are below, and please leave a comment if you try this recipe. Enjoy!

CHICKEN BROCCOLI ALFREDO WITH PENNE PASTA

INGREDIENTS

4-6 Boneless Chicken Breast (Thinly Sliced)

2 Tablespoons of Butter

2 Tablespoons Olive Oil

Seasoning Salt & Black Pepper to taste

ALFREDO SAUCE

1 Stick of Butter

1 Pint of Heavy Cream

1 Cup of Whole Milk

1 Tablespoon of Corn Starch

3 Tablespoons of Cold Water – (To dissolve cornstarch)

1 Teaspoon Italian Seasoning

1 Teaspoon of Garlic Powder

1 Teaspoon of Parsley

1 Teaspoon of Salt

1 Teaspoon of Black Pepper

1 Tablespoon of Minced Garlic

1 10 oz Bag of Frozen Broccoli

1 Pound Box of Penne Pasta

DIRECTIONS

Season Chicken Breast on both sides with Seasoning Salt and Black Pepper, heat in skillet 2 tablespoons of Butter and 2 tablespoons of Olive Oil. Brown Chicken on both sides for 4-5 minutes, remove from pan and slice Chicken in strips. Bring about 6 cups of water to a rapid boil, add 1 teaspoon of Salt, add Penne Pasta, and cook for about 12-13 minutes until tender. When tender Drain Pasta in colander and sprinkle with about a tablespoon of Olive Oil, to keep pasta from sticking together.

In large Skillet melt 1 Stick of Butter, add 1 pint of Heavy Cream, in small bowl add 1 Tablespoons of Corn Starch mix with 3 Tablespoons of Water, until Corn Starch is dissolved, add to skillet, mix with Milk mixture, stirring until sauce begins to thicken. Add 1 teaspoon of Italian Seasoning and 1 teaspoon of Garlic Powder, blend well, add 1 cup of Whole Milk, 1 teaspoon of Parsley and 1 tablespoon of Minced Garlic, and 1 teaspoon of salt. Then add Broccoli, Chicken, and add Black Pepper to taste.

Bring sauce to a boil, then lower heat and simmer for 15 minutes. To serve, spoon over Pasta, or mix Pasta in sauce, if desired. Enjoy!!!