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Chicken and Broccoli Alfredo
4.9
(1765)
Cook Time
-
Total Time
-
Yield
4 servings
Ingredients
salt, to taste
8 oz penne pasta (225 g)
2 cups broccoli floret (300 g)
2 tablespoons olive oil
2 boneless, skinless chicken breasts, cubed
pepper, to taste
¼ cup butter (55 g)
3 cloves garlic, minced
1 cup heavy cream (235 mL)
1 teaspoon salt
⅛ teaspoon nutmeg
¼ teaspoon black pepper
1 ½ cups grated parmesan cheese (165 g), plus extra for garnish
red pepper flake, to garnish
Nutrition Info
Calories 678
Fat 54g
Carbs 24g
Fiber 1g
Sugar 2g
Protein 35g
How to Make It
1. Step
Bring a quart (950 ML) of water in a large pot to a boil over high heat, and salt to taste.
2. Step
Cook pasta for 8 minutes, or until slightly underdone.
3. Step
Add broccoli to pasta and simmer for 4 minutes with the lid on.
4. Step
Strain the pasta and broccoli in a colander, and run cold water over to prevent the broccoli from over cooking.
5. Step
Heat the olive oil in the pot over medium-high heat, and add the chicken. Season the chicken with season salt and pepper.
6. Step
Once the chicken is cooked through, remove it from the pot and set aside.
7. Step
Add the butter to the pot, and melt it. Once butter is fully melted, add in garlic and stir continuously for 10 seconds.
8. Step
Add the heavy cream, salt, pepper, and nutmeg. Stir often, and cook until sauce starts to bubble slightly.
9. Step
Once the sauce is bubbling and begins to cook down, add in Parmesan cheese and stir until the sauce thickens.
10. Step
Add in the cooked chicken, pasta, and broccoli, and stir until fully combined.
11. Step
Top with Parmesan cheese or red chili flakes.
12. Step
Enjoy!
Tags
Low-Sugar
High-Protein
Liquid Measuring Cup
Measuring Spoons
Colander
Dry Measuring Cups
Wooden Spoon
Pan Fry
Kid-Friendly
Fusion
Weeknight
Special Occasion
Date Night
Dinner
Big Batch
Easy
Comfort Food
Italian
American
Stove Top
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