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CHICKEN AND BROCCOLI ALFREDO OVER PENNE

Ingredients

6 cups broccoli florets (bite-size pieces)

2 tablespoon butter

1 large onion, chopped

8 cloves garlic, peeled and chopped

1 tablespoon flour

3 cups heavy cream

1 teaspoon Dish off the Block Ciao Bella Italian Spice Blend

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

Instructions

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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