Chicken & Broccoli Alfredo
Serving Size: Serves 4
4 to 5 cups (from 1 large bunch) broccoli florets
2 Tablespoons Extra Virgin Olive Oil
4 skinless boneless chicken breast halves, cut crosswise, 1/2 inch wide strips
1 large red bell pepper, thinly sliced
1 or 2 garlic cloves, peeled and finely chopped
1 2/3 cups whipping cream
1 1/2 cups grated parmesan cheese
1/2 cup Monterey Jack cheese
3/4 lb penne or rigatoni pasta, freshly cooked
Adapted From: Epicurious.com
A wonderful homey pasta bake that is perfect for adding your own favorite touches. Try adding cremini mushrooms, sun-dried tomatoes, toasted pine nuts or wilted spinach to the sauce.
Steam broccoli florets until just tender, about 3 minutes, set aside.
Preheat broiler. Butter 13x9x2 inch broiler-proof baking dish. Heat olive oil in heavy large pot over medium-high heat. Working in batches, saute chicken strips until just cooked through, about 4 minutes. Transfer chicken strips to bowl.
Add sliced red pepper and garlic to pot and saute until just tender, about 5 minutes. Add whipping cream, 1 cup grated Parmesan cheese and all the Monterey Jack cheese. Simmer until sauce thickens slightly, about 5 minutes. Add chicken strips and any juices in bowl to sauce.
Add cooked pasta and cooked broccoli and toss until sauce coats the mixture, about 3 minutes. Season with salt and pepper.
Transfer to baking dish. Sprinkle with remaining 1/2 Parmesan over. Broil until golden brown on top, about 3 minutes and serve.