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What's For Dinner- Chicken and Broccoli Alfredo

Have you heard of Bountiful Baskets?

It's basically a co-op that you sign up for and pay a flat rate and receive fruits and vegetables every week to two weeks, depending on where you are. You can read more about it here. 

 This is only my second time getting a basket, but I love all the different things that are in the baskets, and I love figuring out what to do with them.



When I received my basket this week, it had a couple heads of broccoli in it. I love broccoli, so do my girls, the Hubs? Not so much.

Here's what I made for lunch today. The girls and I ate every thing, and the Hub's gave us his broccoli!


Chicken and Broccoli Alfredo 



Seriously delicious. Here's the run down on how I made it. Keep in mind I didn't measure anything, that's how I roll, but I'll give you the ballpark amounts on it. 

Throw some chicken in a pan with a little bit of oil and salt and pepper. I used chicken tenders, but chicken breast would work as well. (I also think shrimp would be an awesome substitute!) I like chicken tenders, because they are small, so they cook quickly. Allow the chicken to cook all the way through. While the chicken cooks, start the next step. 

Boil up some pasta according to the directions on the box. I used penne noodles, but you can use whatever you like.  I used a strainer ladle, to transfer my cooked noodles to a separate bowl when they were done. Then drop in a couple handfuls of roughly chopped broccoli into the leftover hot water from the noodles. Cook for three to four minutes, then strain out the broccoli and put it in a bowl of ice water. 

If you want to get all technical this is called blanching. 

Chop up the cooked chicken and set aside. Take the broccoli out of the ice water and toss it in with your noodles. 



Time for the parmesan sauce. Oh, this part is delicious. 


Pour about 1 cup of half and half and a 1/2 cup of heavy cream in the same pan you cooked the chicken in. (You can add more or less of each depending on how creamy, rich or healthy you want it). Turn heat to low/med, add a half teaspoon of chopped garlic, more if you like more, add a quarter teaspoon grated nutmeg, fresh is best here, and salt and pepper to taste. When half and half mixture is simmering and slightly reduced, add a half cup of grated parmesan. Stir really well, blending cheese in. 

Add the broccoli, pasta and chicken to the sauce. Stir to combine and coat the pasta, and you're done!



Eat and enjoy! 

I served mine up with a side of garlic bread. 

This meal is fairly simple, and incredibly delicious. You definitely want to eat it hot off the stove. When the sauce cools, it's not nearly as amazing as when it's warm and gooey and delectable! 

Hope this helps use up any broccoli you have in your fridge!

What are you making for supper? Let me hear it!




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