Chicken and Broccoli Alfredo

Course : Chicken
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4 cup fresh broccoli florets
2 tablespoons olive oil
4 pieces chicken breasts boneless, skinless, cut into 1/2 inch strips
1 large red bell pepper thinly sliced
1 2/3 cup whipping cream
1 1/2 cup Parmesan cheese grated
1/2 cup Monterey Jack cheese grated
3/4 pound penne or mostaccioli cooked and drained

Preparation / Directions:

Steam broccoli florets until just tender, about 3 minutes; set aside. Preheat broiler. Butter 13x9x2-inch broilerproof baking dish. Heat 2 tablespoons olive oil in heavy large Dutch oven over medium-high. Working in batches, sauté chicken strips until just cooked through, about 4 minutes. Transfer chicken strips to bowl. Add sliced red bell pepper to Dutch oven and sauté until just tender, about 5 minutes. Add whipping cream, 1 cup grated Parmesan cheese and all of Monterey Jack cheese. Simmer until sauce thickens slightly, about 5 minutes. Add chicken strips and any juices in bowl to sauce. Add pasta and steamed broccoli florets and toss until sauce coats mixture, about 3 minutes. Season to taste with salt and pepper. Transfer pasta mixture to prepared baking dish. Sprinkle remaining 1/2 cup grated cheese over. Broil until just golden on top, about 3 minutes, and serve.

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