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Chicken & Broccoli Alfredo

Adapted By Brennan's 27 Sep 2018

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:

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.