Creamy Chicken and Broccoli Alfredo
Description
Thirty minutes is all that it takes to make a creamy, delicious chicken and broccoli alfredo dish. Swap out the broccoli for other veggies if you wish and/or use milk instead of heavy cream. Serve with your favorite pasta.
Ingredients
2 T. sunflower or olive oil
2 large chicken breasts
24 oz. broccoli florets
2 T. butter
½ c. fresh Parmesan cheese
6 garlic cloves, diced
½ c. chopped sun-dried tomatoes
1 T. dried oregano
1 T. dried basil
1 c. heavy cream
½ c. chicken stock (if needed to thin the sauce)
salt and pepper, to taste
cooked pasta, of choice
Directions
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Wash chicken and pat dry; cut into 1 inch cubes. Rinse broccoli florets and cut off ends.
In a heavy pan on high heat, add oil; heat until shimmering, but not smoking.
Add chicken; cook on high 5 minutes, stirring occasionally to prevent burning. Add broccoli, cook until soft and bright green, about 5 minutes.
Remove chicken and broccoli from pan; reduce heat to medium low. Add butter and garlic; cook until softened and slightly brown, about 2 minutes. Add sun-dried tomatoes and spices; stir. Add cream, cheese, and stock, if needed; stir; slowly raise heat to medium- low heat if sauce starts to boil. Let sauce thicken, stirring occasionally, about 5 minutes. Add chicken and broccoli back to pan; toss to coat.
Cook chicken and broccoli in sauce until sauce is thick and reduced by half.
Serve immediately over cooked penne, spaghetti, or spaghetti squash.
4 servings.