Chicken and Broccoli Alfredo

by | Jun 29, 2015 | CSA Member Updates, Recipes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 servings

8 ounces rotini pasta
12 ounces broccoli florets
1 Tablespoon olive oil
2 boneless, skinless thin-sliced chicken breasts
Kosher salt and freshly ground black pepper, to taste
2 Tablespoons unsalted butter
2 Tablespoons all-purpose flour
3/4 cup chicken broth
3/4 cup milk, or more, as needed
1/4 cup heavy cream
1/4 teaspoon garlic powder
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley leaves

1.  In a large pot of boiling salted water, cook pasta according to package instructions.
2.  Within the last 2 minutes of cooking time, add broccoli; drain well.
3.  Heat olive oil in a large skillet over medium high heat. Season chicken breasts with salt and pepper, to taste.
4.  Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into
bite-size pieces.
5.  Melt butter in the skillet over medium heat. Whisk in flour until lightly browned, about 1 minute.
6.  Gradually whisk in chicken broth and milk, and cook, whisking constantly, until incorporated, about 1-2 minutes.
7.  Stir in heavy cream and garlic powder until slightly thickened, about 1-2 minutes.
8.  Stir in Parmesan cheese until well combined, about 1 minute. If the mixture is too thick, add more milk as needed.
9.  Stir in pasta, broccoli and chicken. Gently toss to combine; season with salt and pepper, to taste.
10. Serve immediately, garnished with parsley, if desired.

CSA Produce

Produce Featured in this Recipe



Broccoli is one of those versatile vegetables that is excellent on a veggie tray, ...


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