Vessy’s Gourmet kitchen

Name: Creamy Chicken Broccoli Alfredo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: International
Ingredients: Chicken Breast Skewer; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; Land O Lakes Butter, with Olive Oil & Sea Salt; Morton Iodized Salt, 26 Ounce; SIGNATURE SELECTS Black Pepper, Ground; Earthbound Farm Broccoli Florets, Organic; Silk Heavy Whipping Cream Alternative, Dairy Free, Gluten Free; Lactaid Whole Milk; Mutti Sauce for Pizza, Parmigiano Reggiano, Parma; Napoleon Co. Grille Garlic Cloves; Bob's Red Mill Dark Rye Flour, Organic

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Creamy Chicken Broccoli Alfredo

Serves 410 mins prep30 mins cook

A delightful creamy chicken broccoli Alfredo made with giant Colonne Pompei pasta. This dish features sautéed chicken and broccoli, combined with a rich and creamy Alfredo sauce, perfect for a comforting meal.

0 servings

What you need

chicken breast

Cobram Estate Olive Oil, Extra Virgin, Classic Flavor

tbsp olive oil

Land O Lakes Butter, with Olive Oil & Sea Salt

tbsp butter

tsp salt

tsp black pepper

Earthbound Farm Broccoli Florets, Organic

lb broccoli florets

tbsp olive oil

tsp salt

black pepper

Silk Heavy Whipping Cream Alternative, Dairy Free, Gluten Free

cup heavy whipping cream

cup full fat milk

Mutti Sauce for Pizza, Parmigiano Reggiano, Parma

cup parmigiano reggiano

garlic clove

tbsp flour

tbsp butter

black pepper

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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 oil and butter until golden; set aside.

3: Add Colonne Pompei pasta 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.

5: Slowly incorporate heavy whipping cream and milk; add Parmigiano Reggiano.

6: Bring pasta, broccoli, and chicken into the pan; stir to combine; finish with more Parmigiano Reggiano and black pepper, then enjoy!

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