CHICKEN AND BROCCOLI ALFREDO - R3C1P3S

CHICKEN AND BROCCOLI ALFREDO

YIELD: 4 SERVINGS

PREP TIME: 10 MINUTES

COOK TIME: 20 MINUTES

TOTAL TIME: 30 MINUTES

INGREDIENTS:

• 8 ounces rotini pasta


• 12 ounces broccoli florets


• 1 tablespoon olive oil


• 2 boneless, skinless thin-sliced chicken breasts


• Kosher salt and freshly ground black pepper, to taste


• 2 tablespoons unsalted butter


• 2 tablespoons all-purpose flour


• 3/4 cup chicken broth


• 3/4 cup milk, or more, as needed


• 1/4 cup heavy cream


• 1/4 teaspoon garlic powder


• 1/4 cup freshly grated Parmesan


• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. In a large pot of boiling salted water, cook pasta according to package instructions. Within the last 2 minutes of cooking time, add broccoli; drain well.


2. Heat olive oil in a large skillet over medium high heat. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.


3. Melt butter in the skillet over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream and garlic powder until slightly thickened, about 1-2 minutes.


4. Stir in Parmesan until well combined, about 1 minute. If the mixture is too thick, add more milk as needed.


5. Stir in pasta, broccoli and chicken. Gently toss to combine; season with salt and pepper, to taste.


6. Serve immediately, garnished with parsley, if desired.

source:http://damndelicious.net/

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