Happy National Pasta Day!!
One of the favorite pasta dishes for my family is my Chicken and Broccoli Alfredo. It’s easy to prepare and can be done in about 25 minutes. When I’m in a rush I go for the prepared Alfredo sauce instead of creating the cream sauce from scratch. This Chicken Alfredo and Broccoli recipe is easy to make during the week or weekend. Most importantly, this traditional Italian pasta dish is simple and quick to make.
Chicken and Broccoli Alfredo
Prep Time 10 Minutes
Cook Time: 15 Minutes
2 Chicken breast
1 Pound Fettuccini Noodles
3 Tbsp extra virgin olive oil
1 ½ cup chicken stock
½ Red Bell Pepper
½ Green Bell Pepper
¼ Small onion
¼ Red onion
1 Garlic clove minced
1 Jar of Alfredo Sauce
1 medium head of Broccoli Spears
1 cup parmesan
¼ cup parsley chopped
Juice of 1 lemon
Wash chicken breast then pat dry. Cut into thin strips
Boil fettuccine pasta according to box instructions, when ready, set aside.
Heat a non-stick pan with olive oil and add chicken strips. Cook on medium heat for 5-6
minutes on each side until light or golden brown. Remove chicken from pan when ready and set aside
Add minced garlic, onions, peppers and sauté for 3-4 minutes.
Deglaze pan with chicken stock, add lemon juice and bring to boil.
Separate broccoli florets into two pieces and steam for 2 minutes on medium
heat. Place in a bowl and let cool.
Add Alfredo sauce to cooked pasta, chicken and sautéed vegetables. Mix
lightly together. Preheat oven at 375 degrees.
Stir in the broccoli last and fold into pasta mix.
Add parmesan and stir until everything is well combined.
Bake at 350 degrees for 5 minutes
Sprinkle with parsley and enjoy!
Let me know what’s your favorite pasta dish?