·1.5 pound chicken breast (1 large chicken breast)
·4 garlic cloves, minced
·1 cup heavy cream
·1 cup milk
·1 and 1/4 cups mozzarella cheese or monterey jack cheese,
·salt and pepper, to taste
1.Cook broccoli in boiling water for 5 minutes, drain well. Cut
into small florets.*
2.Cook pasta al dente, drain.
3.In a large skillet heat olive oil and butter on medium-high heat
(until hot but not smoking) and saute chicken breast (seasoned generously with
salt and pepper on both sides) for about 5 minutes on each side. Remove the
skillet from heat, cover with the lid, and let the chicken rest, off heat,
covered, until chicken is no longer pink in the center and cooked through.
Remove chicken from the pan. Cut chicken into bite-size pieces.
4.Add minced garlic to the same skillet and cook it in chicken
juices and oil remaining in the pan, scraping up the chicken bits from the
bottom of the pan, on medium heat for about 30 seconds until garlic is
fragrant, making sure to avoid burning. Add cooked and sliced broccoli and mix
in with garlic. Remove from the pan.
5.To make the creamy sauce, in the same skillet heat up 1 cup of
heavy cream until it boils. Immediately add the cheese and stir until melted
and nice and creamy. Reduce heat to medium-low, and slowly, in small portions,
add milk, constantly stirring, simmering, until nice and creamy consistency is
6.Add cooked pasta to the creamy sauce, then add broccoli. Taste
and season with salt and pepper. Top with sliced, cooked chicken.
*I found that as the
broccoli sat after it was boiled, it continued to cook and became too soft. Next time I would either boil it for less
time and/or place it in ice water after draining it to stop it from continuing
These taste just like lemon bars, but are way easier to make!
1 cup (5 ounces/142 grams) all-purpose flour
3/4 cup (5.5 ounces/155 grams) sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
1 tablespoon lemon zest (from 1 large lemon)
1 stick (8 tablespoons) butter, melted and cooled
2 large eggs
1 large egg yolk
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
3/4 cup (2.75 ounces/75 grams) powdered sugar
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest
Preheat the oven to 350 degrees F. Line an 8X8-inch aluminum baking pan with parchment so that it hangs over two of the edges (to lift out the bars later - alternately, you can just grease the pan really well and slice them in the pan) and lightly coat the pan and parchment with nonstick cooking spray.
In a large bowl, whisk together the flour, sugar, salt, baking powder and lemon zest.
In a separate bowl or in a large liquid measuring cup, whisk together the butter, eggs and egg yolk, lemon juice and vanilla.
Stir the wet ingredients into the flour mixture and mix until combined.
Spread the batter evenly in the prepared pan.
Bake for 18-20 minutes until a toothpick inserted in the center comes out clean or with moist crumbs (the top of the bars should spring back lightly when gently pressed). Don't over bake or they might be dry.
For the glaze, whisk together the powdered sugar, lemon juice and lemon zest until smooth and combined.
After the bars have cooled completely in the pan, drizzle the glaze over the top (since the glaze layer is thin, it helps to pour it all across the bars instead of in one puddle before spreading) and use an offset spatula or knife to spread evenly over the bars.
Place the bars in the refrigerator for 1-2 hours to let the glaze set before lifting them from the pan (using the parchment overhang) and cutting into small squares. These taste best chilled, in my opinion, but can be served at room temperature also.
Recipe Source: adapted from Bakerella (cut down the butter, added weight measurements, used an extra egg yolk for super moistness, cut the glaze in half, etc)