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.
2
Add salt to the boiling water and cook pasta according to the package directions.
3
Meanwhile in a sauce pan heat the butter, whisk in the cream and nutmeg and bring to a simmer; cook for 2-4 minutes.
4
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.
Anyway to make ahead and reheat or will that ruin it? Thanks for all the great recipes.
- Carmie
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Chicken Broccoli Alfredo
PREP TIME5 mins
COOK TIME20 mins
SERVINGS4
INGREDIENTS
½lb
broccoli florets
1lb
fettuccine or penne pasta
1
stick butter
2cups
cream
¼tsp
nutmeg, to taste
1½cups
Parmigiano-Reggiano, grated
1lb
fully cooked DLM All-Natural Chicken, diced
¼tsp
salt and black pepper, to taste
INSTRUCTIONS
1
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.
2
Add salt to the boiling water and cook pasta according to the package directions.
3
Meanwhile in a sauce pan heat the butter, whisk in the cream and nutmeg and bring to a simmer; cook for 2-4 minutes.
4
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.
