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

Steps

1. Wash chicken and pat dry; cut into 1 inch cubes. Rinse broccoli florets and cut off ends.
2. In a heavy pan on high heat, add oil; heat until shimmering, but not smoking.
3. Add chicken; cook on high 5 minutes, stirring occasionally to prevent burning. Add broccoli, cook until soft and bright green, about 5 minutes.