Chicken Broccoli Alfredo
½ lb DLM Broccoli Florets
Fettuccine or penne pasta
1 stick butter
2 cups cream
Pinch of nutmeg
1 + 1/2 cup Parmigiano-Reggiano
1 lb fully cooked DLM All Natural chicken
Salt and black pepper, to taste
Bring a pot of water to boil. Blanch the broccoli florets in water briefly until bright green and al dente, about 3 minutes. Rinse well with cold water and set aside. Remove with a slotted spoon.
Add salt to the boiling water and cook pasta according to the package directions.
Meanwhile in a sauce pan heat the butter, whisk in the cream and nutmeg and bring to a simmer; cook for 2-4 minutes. Whisk in the Parmigiano-Reggiano, add the diced cooked chicken, blanched broccoli, and the freshly cooked and drained pasta. Season generously with salt and pepper.
Pairs well with:
- La Fiera Pinot Grigio
This Pinot Grigio has become the hit of the Wine department. Nice and crisp with lots of citrus and melon.
- Rhinegeist Brewery Bubbles Rosé Ale
A refreshing alternative as the outdoor temperatures keep rising. Made with peach and cranberry juice for a tart, fruity option this summer.