Difference between revisions of "Chicken Broccoli Alfredo"
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==Ingredients== | ==Ingredients== | ||
| − | * 1 pound boneless [[ | + | * 1 pound boneless [[chicken|chicken]] breasts |
* 1 cup [[Cream|cream]], or [[Half and Half|half and half]] if preferred | * 1 cup [[Cream|cream]], or [[Half and Half|half and half]] if preferred | ||
* 2 tablespoons [[Flour|white flour]] | * 2 tablespoons [[Flour|white flour]] | ||
| − | * ¼ cup chopped [[ | + | * ¼ cup chopped [[onion|small onion]] or [[Shallot|shallot]] |
| − | * 1 teaspoon [[ | + | * 1 teaspoon [[Thyme|thyme]] |
| − | * ¼ teaspoon [[ | + | * ¼ teaspoon [[oregano|oregano]] |
* ½ teaspoon [[Garlic Powder|garlic powder]] | * ½ teaspoon [[Garlic Powder|garlic powder]] | ||
| − | * 1 tablespoon [[ | + | * 1 tablespoon [[parsley|parsley]], chopped |
* ½ teaspoon [[Red Pepper|red pepper]] | * ½ teaspoon [[Red Pepper|red pepper]] | ||
| − | * 2 cups [[ | + | * 2 cups [[pasta|fettuccini pasta]] |
| − | * ½ cup grated [[ | + | * ½ cup grated [[Parmesan Cheese|Parmesan cheese]] |
| − | * 1 tablespoon cooking [[ | + | * 1 tablespoon cooking [[oil|oil]] |
* ½ cup [[Lemon Juice|lemon juice]] | * ½ cup [[Lemon Juice|lemon juice]] | ||
| − | * 1 tablespoon [[ | + | * 1 tablespoon [[butter|butter]] |
==Procedure== | ==Procedure== | ||
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==Notes, tips and variations== | ==Notes, tips and variations== | ||
| − | * The thyme and oregano can be replaced by 1 teaspoon [[ | + | * The thyme and oregano can be replaced by 1 teaspoon [[za'atar|zaatar]] |
[[Category:Chicken Recipes]] | [[Category:Chicken Recipes]] | ||
[[Category:Broccoli Recipes]] | [[Category:Broccoli Recipes]] | ||
[[Category:Pasta Recipes]] | [[Category:Pasta Recipes]] | ||
Latest revision as of 14:33, 10 May 2012
Chicken Broccoli Alfredo works with all types of pasta and noodles and can be modified for use with a variety of sauces. It is great for family dinners and recommended to serve with garlic bread.
Ingredients
- 1 pound boneless chicken breasts
- 1 cup cream, or half and half if preferred
- 2 tablespoons white flour
- ¼ cup chopped small onion or shallot
- 1 teaspoon thyme
- ¼ teaspoon oregano
- ½ teaspoon garlic powder
- 1 tablespoon parsley, chopped
- ½ teaspoon red pepper
- 2 cups fettuccini pasta
- ½ cup grated Parmesan cheese
- 1 tablespoon cooking oil
- ½ cup lemon juice
- 1 tablespoon butter
Procedure
- Heat up oil slightly in a frying pan over a medium flame.
- Sauté chicken breasts and shallots in hot oil for 5 minutes or until golden brown. Add lemon juice to chicken and cook for an additional 10 minutes. Remove chicken from flame. Reserve juices. Transfer chicken into a casserole dish.
- Melt butter in clean frying pan. Add flour to butter and stir for about 3 minutes.
- Slowly add half and half, stirring continuously. Add all spices and seasonings to sauce.
- Stir in reserved juices and keep stirring. Reduce heat and slowly stir in Parmesan cheese.
- Keep stirring until a smooth consistency is achieved. Pour sauce over chicken in casserole dish.
- Cover and bake for 20 minutes at 350°F (175°C).
- While chicken is cooking, prepare pasta. When chicken is done, serve immediately.
Notes, tips and variations
- The thyme and oregano can be replaced by 1 teaspoon zaatar
