Chicken Broccoli Alfredo

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Alfredo was the first recipe I learned in culinary school. No wait, second. First was fresh pasta, which then went into the alfredo.

Either way, I suppose it was Chef Paris’ way of trying to impress us with fresh pasta. But while the egg-based pasta was rich and melt-in-your-mouth delicious, I was more into the alfredo. Especially since I never had it from scratch. My mom would pop the can open and toss in a little lemon juice and I  never had it any other way until my first day in school.

Alfredo is simple: cream, butter, parm, salt, pepper. And garlic, I love garlic. That’s optional, of course. And lemon, for brightness, but that’s a preference. I also use chicken broth for more flavor and to make more sauce.

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See how customizable alfredo dishes are? I love to add mushrooms, peas, broccoli, zucchini, all kinds of veggies work great here.

Especially when covered in sauce. Y’all know. I am about sauce in recipes.

Here, I give you a family-friendly recipe that’s easy and here to make those picky toddlers full and ready to go to bed. Those picky, noodle-loving toddlers.

 

Chicken Broccoli Alfredo

Makes six servingsIMG_3583 (2)

Prep Time: 5 minutes

Cook Time: 15 minutes

 

What you need beforehand:

Six servings of angel hair pasta!

6 boneless, skinless chicken thighs, roasted and cubed

2 cups broccoli, steamed and cut into bite-sized pieces

 

Ingredients:

1 1/2 cup Parmesan cheese, shredded

1 1/2 cup heavy cream

4 tbsp unsalted butter

1 cup chicken broth

3 cloves garlic, minced

Lemon juice, to taste

1 tbsp cornstarch, optional for slurry

1 tbsp water, optional for slurry

 

  1. In a high sided skillet, melt butter on medium heat. Toss in garlic and cook until fragrant, then pour in chicken broth. Bring to a simmer, then turn down heat to  medium-low and pour in cream. Allow to simmer and thicken for about 5-10 minutes, keep an eye on it.
  2. After the cream has thickened, turn the heat to low and throw in cheese and whisk to help it melt into the cream. Season with salt and pepper, then splash in a little bit of lemon juice to taste. Whisk really well.
  3. If your sauce isn’t as thick as you like (some people like it thin, some thick) make a cornstarch slurry and whisk in.
  4. Mix your chicken, broccoli, and pasta into the sauce. Make sure to coat every piece!

 

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