Chicken & Broccoli Alfredo
Cooking Instructions:
Top with pine nuts or goat cheese as optional additions. Try with steamed asparagus spears instead of broccoli.
- 12-ounce box Lundberg Penne Brown Rice Pasta, cooked and drizzled with olive oil, and kept warm.
- 4 to 5 cups broccoli, separated into small florets, steamed until just tender; set aside.
- 2 tablespoons olive oil
- 4 skinless boneless chicken breasts, cut into short strips
- 1 large red bell pepper, thinly sliced
- 1/4 cup sun-dried tomatoes, drained and julienned
- 1-2/3 cups cream (or half & half)
- 1-1/2 cup Parmesan cheese, grated
- 1/2 cup Monterey Jack cheese, grated
Heat 2 tablespoons olive oil in a large skillet over medium-high heat and sauté chicken strips in batches until cooked through and golden. Transfer chicken to bowl and keep warm. Add sliced red bell pepper to skillet and sauté until tender. Reduce heat to low. Add cream, 1 cup Parmesan cheese and all of Monterey Jack cheese. Simmer until sauce thickens slightly. Add chicken strips and any juices in bowl to sauce. Stir in sun-dried tomatoes, and steamed broccoli florets and warm through. Season to taste with salt and pepper.
To serve, arrange pasta on a large platter. Spoon chicken mixture on top and garnish with remaining Parmesan cheese. Serves 4.