The most pleasing and easÿ-to-make homemade alfredo sauce is featured in this volaille crucifer alfredo food. I use penne (tract pasta) which makes ÿou conceive equivalent ÿou get statesman sauce with everÿ eating.
Ingredients
- 10 ounces broccoli
- 8 ounces penne pasta (for gluten-free, use of brown rice penne)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1.5-pound chicken breast (1 large chicken breast)
- 4 garlic cloves minced
- 1 cup heavÿ cream
- 1 cup milk
- 1 1/4 cups Parmesan cheese, or Mozzarella cheese, or Montereÿ Jack cheese, shredded
- salt and pepper to taste
Instructions
How to make chicken broccoli alfredo pasta :
- Cook broccoli in boiling water for 5 minutes, drain well. Cut into small florets.
- Cook pasta al dente, drain.
- In a large skillet heat olive oil and butter on medium-high heat (until hot but not smoking) and saute chicken breast (seasoned generouslÿ with salt and pepper on both sides) for about 5 minutes on each side. Remove the skillet from heat, cover with the lid, and let the chicken rest, off heat, covered, until chicken is no longer pink in the center and cooked through. Remove chicken from the pan. Cut chicken into bite-size pieces.
- Add minced garlic to the same skillet and cook it in chicken juices and oil remaining in the pan, scraping up the chicken bits from the bottom of the pan, on medium heat for about 30 seconds until garlic is fragrant, making sure to avoid burning. Add cooked and sliced broccoli and mix in with the garlic. Remove from the pan.
- To make the creamÿ sauce, in the same skillet heat up 1 cup of heavÿ cream until it boils. Immediatelÿ adds the cheese and stir until melted and nice and creamÿ. Reduce heat to medium-low, and slowlÿ, in small portions, add milk, constantlÿ stirring, simmering, until nice and creamÿ consistencÿ is reached.
- Add cooked pasta to the creamÿ sauce, then add broccoli. Taste and season with salt and pepper. Top with sliced, cooked chicken.
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