Chicken And Broccoli Alfredo
Chicken and Broccoli Alfredo: One of my favorites! This is the time old traditional Alfredo sauce recipe made by Alfredo himself. A bunch of fresh, green, crisp broccoli and you have an amazing meal and because this website is all about PASTA, PASTA, PASTA, this is a must make, must eat!
Hi, my name is . Two years and twenty pounds ago I began this site as a hobby. I love to entertain and I love to cook and as a former restaurant owner who got burned out on the 24/7 lifestyle of owning a restaurant I found this was the way to feed my passion for cooking and Italian food.
So while indulging my passion for cooking, great food and the need to feed I invited a couple of friends over for dinner that were in from out of town. I think, or at least I hope, half the reason they come into town and stay with us is because they love my cooking. One of the guests, Gerard, doesn't eat vegetables but he said he could handle broccoli if it was smothered in cheese. Of course I thought…
So I broke out my Alfredo sauce recipe made by Alfredo himself and chose a beautiful and lushly green bunch of broccoli to begin my Italian pasta recipe.
Chicken and Broccoli Alfredo Ingredients:
Butter! Lots and lots of butter. Then Cream! Lots and lots of cream. The chicken and broccoli are accompliments.
- 1 lb of the pasta shape of your choice. I like rotini or spiral shaped pasta.
- 1 lb of whole chicken breasts
- 1 bunch of fresh, crisp broccoli
- 12 tablespoons of butter
- 2 cups of heavy cream
- 1 cup of freshly grated parmigiano cheese
- 1 clove of garlic for the chicken sauté
- Splash of white wine for the chicken sauté
- SKIP THE NUTMEG ON THIS RECIPE
- Salt to taste
Chicken and Broccoli Alfredo Instructions:
Begin your chicken and broccoli Alfredo much like you would for a basic Alfredo sauce recipe. The key, however, is how you cook the broccoli. You want it to be bright green for a lovely color to your Italian pasta recipe. You also want it to be tender but to the tooth or al dente. The way you accomplish that is by cooking the broccoli in a steamer or double broiler steam pot. Cut the broccoli into little bit sized pieces. Add about an inch or two of water to the bottom. Place the steamer tray into the pot and add the broccoli. Cover the pot and bring to a boil. I would not let it boil for more then 5 to 6 minutes.
Have a bowl of ice ready in the sink.
When you have finished steaming the broccoli, remove it from the heat, remove the lid and run cold water into the pot until you can handle the broccoli with your hands. Quickly add it to the bowl with ice and fill with just enough water to cover the broccoli. This shocks the cooking process to stop and keeps the broccoli a bright green color. When the broccoli is completely cool, drain from the ice water and set aside.
For this recipe I sautéed my chicken for my chicken and broccoli Alfredo in a little butter and garlic with a splash of white wine handy for flavor. Cook each breast whole and cook it until it is tender but not tough. This is easier to do when you tenderize the chicken breasts. Then cut the chicken breasts into bite size cubes.
Now you can begin boiling the water for your pasta. When you are cooking pasta it’s important to cook it al dente.
While the pasta water is coming to a boil, begin by heating the butter. Do not boil it. If you do, start again with a fresh batch of butter. Just heat it so it is melted and hot. Now slowly pour in the cream and whisk and keep very warm/hot until the pasta is done.When the pasta is al dente, remove from the heat, drain and toss into the pan of butter and cream.
Remove from the heat, add the cheese and the broccoli and toss.
Now you have a beautiful chicken and broccoli Alfredo for dinner and if you're lucky you can get an anti-veggie person to eat their vegetables.
Vivere, Amare, Ridere e Mangiare Bene
Live, Love, Laugh and Eat Well!
Do you have a pasta recipe to share? Just like this chicken and broccoli alfredo recipe I will post it right here on this site for a whole page dedicated to your Italian pasta recipe.