CHICKEN AND BROCCOLI ALFREDO OVER PENNE

CHICKEN AND BROCCOLI ALFREDO OVER PENNE


6 cups broccoli florets (bite-size pieces)

2 Tbs. butter

1 large onion, chopped

8 cloves garlic, peeled and chopped

1 Tbs. flour

3 cups heavy cream

1 tsp. Dish off the Block Ciao Bella Italian seasoning (or your favorite brand)

1 tsp. salt

1 tsp. black pepper

1 ½ cups grated parmesan cheese

1 cup shredded mozzarella cheese

3 cups boneless chicken breast, cooked and shredded

1 lb. penne pasta, cooked al dente to package directions


Bring a large pot of salted water to a boil.  Add the broccoli florets and cook for 4-5 minutes until bright green and just fork tender.  Drain and rinse with cold water to stop cooking.  Set aside.


Melt the butter in a large deep skillet over medium high heat and cook the onion and garlic until soft and fragrant.  Stir in the flour and cook for 1 minutes until bubbly.  Add the cream, Italian seasoning, salt, and pepper to the pan.  Cook for 2-3 minutes at a low boil, allowing the sauce to reduce and thicken.


Gradually add the parmesan cheese, ½ cup at a time, stirring after each addition.  Add the mozzarella cheese and stir until melted and sauce is rich and velvety.


Fold in the chicken, broccoli, and pasta until well coated.  Cook for 1-2 minutes stirring frequently until the sauce fully coats the pasta.  


Serve hot with more grated parmesan on the side for sprinkling.

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