CHICKEN AND BROCCOLI ALFREDO OVER PENNE
6 cups broccoli florets (bite-size pieces)
2 tablespoons butter
1 large onion, chopped
8 cloves garlic, peeled and chopped
1 tablespoon flour
3 cups heavy cream
1 teaspoon salt
1 teaspoon black pepper
1 ½ cups grated parmesan cheese
1 cup shredded mozzarella cheese
3 cups boneless chicken breast, cooked and shredded
1 pound 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.