Chicken Broccoli Alfredo | Vessy’s Gourmet kitchen

Vessy’s Gourmet kitchen

Name: Chicken Broccoli Alfredo
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: Gold Medal All-Purpose Flour; Christopher Ranch Organic Black Garlic; Dietz & Watson Cheese, Parmigiano Reggiano; Straus Family Creamery Milk, Whole, Organic; Horizon Organic Heavy Whipping Cream (16 oz); Hanover Petite Broccoli Florets; Adams Coarse Black Pepper; Diamond Crystal Salt Co Salt Flakes, Kosher; Miyoko's Creamery Butter, Cultured Vegan, Hint of Sea Salt, European Style; Ciuti Extra Virgin Olive Oil; Boneless & Skinless Rocky Chicken Breast; De Cecco Fusilli, Organic, No. 34

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Chicken Broccoli Alfredo

Serves 210 mins prep10 mins cook

Creamy Chicken Broccoli Alfredo with the giant Colonne Pompei Pasta

0 servings

What you need

extra-virgin olive oil

all purpose flour

garlic

Dietz & Watson Cheese, Parmigiano Reggiano

parmesan cheese

milk

Horizon Organic Heavy Whipping Cream (16 oz)

heavy cream

broccoli florets

pepper

salt

unsalted butter

Boneless & Skinless Rocky Chicken Breast

skinless boneless chicken breast

fusilli pasta

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Instructions

1. Sauté broccoli in olive oil with salt and pepper until softened and set aside;
2. Slice chicken into strips, season with salt and pepper and cook in olive and butter until golden; set it aside;
3. Add Colonne Pompei paste into boiling salted water and cook until al dente;
4. Melt butter and cook garlic until translucent; add flour and stir until you have a smooth paste; slowly incorporate heavy whipping and milk; add Parmigiano Regiano and bring pasta, broccoli and chicken into the pan; stir to combine; finish with more Parmigiano Regiano, black pepper and enjoy!

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