Chicken & Broccoli Alfredo

Name: Chicken & Broccoli Alfredo
Ingredients: 4 to 5 cups broccoli florets (from about 1 large bunch); 2 tablespoons olive oil; 2 lbs skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips; 4-5 cloves of garlic, slivered; 1 cup whipping cream; 2 cups shredded Parmesan cheese; 1/2 cup Asiago cheese, shredded; 1/4 cup butter, melted; 1/2 tsp grated nutmeg; 1 pound penne or mostaccioli, freshly cooked

10 ingredients

1 steps

Ingredients

4 to 5 cups broccoli florets (from about 1 large bunch)
2 tablespoons olive oil
2 lbs skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
4-5 cloves of garlic, slivered
1 cup whipping cream
2 cups shredded Parmesan cheese
1/2 cup Asiago cheese, shredded
1/4 cup butter, melted
1/2 tsp grated nutmeg
1 pound penne or mostaccioli, freshly cooked

Directions

1

{"0":"Prep broccoli, garlic, chicken, butter and cheese. Butter 13x9x2-inch broilerproof baking dish. Preheat broiler.","2":"Steam broccoli florets until just tender, about 3 minutes; set aside. Cook pasta in salted water about 1 minute less than directed; drain and put in bowl with 1 Tbsp olive oil and stir to combine. Heat 2 tablespoons olive oil in heavy large Dutch oven over medium-high. Working in batches, saute chicken strips until just cooked through, about 4 minutes. Transfer chicken strips to bowl. Add garlic to Dutch oven and saute until just cooked through. Add whipping cream, 1 1\/2 cups grated Parmesan cheese, all of Asiago cheese, butter, and nutmeg. Simmer until sauce thickens slightly, about 5 minutes. Add chicken strips and any juices in bowl to sauce. Add freshly cooked pasta and steamed broccoli florets and toss until sauce coats mixture, about 3 minutes. Season to taste with salt and pepper. Transfer pasta mixture to prepared baking dish. Sprinkle remaining 1\/2 cup grated cheese over. Broil until just golden on top, about 3 minutes, and serve."}