Thursday, June 1, 2017

Chicken Broccoli Alfredo

This recipe is adapted  from the following website

·         1 bag frozen broccoli florets
   1 lb fettuccine noodles or  8 oz of penne pasta
·         1 tablespoon canola oil
·         1-2 chicken breasts, depending on their size and how much chicken you like
·         4 garlic cloves, minced

 (Taken from Chef in Training)
  • ½ cup butter
  • 2 garlic cloves, minced
  • 2 cups heavy cream
  • ¼ teaspoon white pepper
  • ¼ teaspoon salt
  • 1½ cups freshly grated Parmesan cheese (not the grated stuff from a jar/plastic container due to the celluose added to prevent clumping)
*I buy a block of parmesan cheese and grate it right before I used it

1.      Put broccoli in a microwaveable dish.  Add 2 tablespoons of water, cover with a lid and cook for 5 minutes.  After it's done cooking, keep it covered and set to the side
2.      Cook pasta al dente, (about 10 minutes) drain.  (While I was cooking the chicken and the sauce I would occasionally run the noodles under hot water to keep them from drying out and sticking together)
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) until the internal temperature is 160 degrees.  Remove the skillet from heat, cover with the lid, and let the chicken rest. Once the sauce has is ready  cut the chicken into either strips or chunks. 
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. Drain any liquid from the broccoli  and mix in with garlic. Cook for about 1 minutes. Remove from the pan.

To make the sauce:
  1. In a  clean medium sauce pan over medium heat melt butter. Add garlic, cream, pepper, and salt.
  2. Bring to a low boil and reduce heat to medium low and simmer for 8 minutes, stirring constantly.
  3. Remove from heat and slowly add cheese.
  4. Return to stove on low and cook for 2 to 3 minutes, stirring constantly.
     Add cooked pasta to the creamy sauce, then add broccoli. Taste and season with salt and pepper. Top with sliced, cooked chicken.

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