Name: Chicken and Broccoli Alfredo
Yield: Serves 4
Ingredients: 4 to 5 cups broccoli florets (from about 1 large bunch); 2 tablespoons olive oil; 4 skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips; 1 large red bell pepper, thinly sliced; 1 2/3 cups whipping cream; 1 1/2 cups grated Parmesan cheese; 1/2 cup grated Monterey Jack cheese; 3/4 pound penne or mostaccioli, freshly cooked

Recipe information

Yield
Serves 4

Ingredients

4 to 5 cups broccoli florets (from about 1 large bunch)

2 tablespoons olive oil

4 skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips

1 large red bell pepper, thinly sliced

1 2/3 cups whipping cream

1 1/2 cups grated Parmesan cheese

1/2 cup grated Monterey Jack cheese

3/4 pound penne or mostaccioli, freshly cooked

Preparation

Step 1
Steam broccoli florets until just tender, about 3 minutes; set aside.
Step 2
Preheat broiler. Butter 13x9x2-inch broilerproof baking dish. Heat 2 tablespoons olive oil in heavy large Dutch oven over medium-high. Working in batches, sauté chicken strips until just cooked through, about 4 minutes. Transfer chicken strips to bowl. Add sliced red bell pepper to Dutch oven and sauté until just tender, about 5 minutes. Add whipping cream, 1 cup grated Parmesan cheese and all of Monterey Jack cheese. Simmer until sauce thickens slightly, about 5 minutes. Add chicken strips and any juices in bowl to sauce. Add freshly cooked pasta and steamed broccoli florets and toss until sauce coats mixture, about 3 minutes. Season to taste with salt and pepper. Transfer pasta mixture to prepared baking dish. Sprinkle remaining 1/2 cup grated cheese over. Broil until just golden on top, about 3 minutes, and serve.

TagsPasta Italian European Chicken Breast Chicken Poultry Broccoli/Broccolini Vegetable Main Starter Dinner Nut Free Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes