Difference between revisions of "Chicken Broccoli Alfredo"
RealRecipes (talk | contribs) m (moved Cookbook:Chicken Broccoli Alfredo to Chicken Broccoli Alfredo: Text replace - "Cookbook:" to "") |
RealRecipes (talk | contribs) m (Text replace - "Cookbook:" to "") |
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| − | '''Chicken Broccoli Alfredo''' works with all types of pasta and noodles and can be modified for use with a variety of sauces. It is great for family dinners and recommended to serve with [[ | + | '''Chicken Broccoli Alfredo''' works with all types of pasta and noodles and can be modified for use with a variety of sauces. It is great for family dinners and recommended to serve with [[Garlic bread|garlic bread]]. |
==Ingredients== | ==Ingredients== | ||
* 1 pound boneless [[cookbook:chicken|chicken]] breasts | * 1 pound boneless [[cookbook:chicken|chicken]] breasts | ||
| − | * 1 cup [[ | + | * 1 cup [[Cream|cream]], or [[Half and Half|half and half]] if preferred |
| − | * 2 tablespoons [[ | + | * 2 tablespoons [[Flour|white flour]] |
| − | * ¼ cup chopped [[cookbook:onion|small onion]] or [[ | + | * ¼ cup chopped [[cookbook:onion|small onion]] or [[Shallot|shallot]] |
* 1 teaspoon [[cookbook:Thyme|thyme]] | * 1 teaspoon [[cookbook:Thyme|thyme]] | ||
* ¼ teaspoon [[cookbook:oregano|oregano]] | * ¼ teaspoon [[cookbook:oregano|oregano]] | ||
| − | * ½ teaspoon [[ | + | * ½ teaspoon [[Garlic Powder|garlic powder]] |
* 1 tablespoon [[cookbook:parsley|parsley]], chopped | * 1 tablespoon [[cookbook:parsley|parsley]], chopped | ||
| − | * ½ teaspoon [[ | + | * ½ teaspoon [[Red Pepper|red pepper]] |
* 2 cups [[cookbook:pasta|fettuccini pasta]] | * 2 cups [[cookbook:pasta|fettuccini pasta]] | ||
* ½ cup grated [[cookbook:Parmesan Cheese|Parmesan cheese]] | * ½ cup grated [[cookbook:Parmesan Cheese|Parmesan cheese]] | ||
* 1 tablespoon cooking [[cookbook:oil|oil]] | * 1 tablespoon cooking [[cookbook:oil|oil]] | ||
| − | * ½ cup [[ | + | * ½ cup [[Lemon Juice|lemon juice]] |
* 1 tablespoon [[cookbook:butter|butter]] | * 1 tablespoon [[cookbook:butter|butter]] | ||
==Procedure== | ==Procedure== | ||
| − | #Heat up oil slightly in a [[ | + | #Heat up oil slightly in a [[Frying Pan|frying pan]] over a medium flame. |
| − | #[[ | + | #[[Sautéing|Sauté]] chicken breasts and shallots in hot oil for 5 minutes or until golden brown. Add lemon juice to chicken and cook for an additional 10 minutes. Remove chicken from flame. Reserve juices. Transfer chicken into a casserole dish. |
#Melt butter in clean frying pan. Add flour to butter and stir for about 3 minutes. | #Melt butter in clean frying pan. Add flour to butter and stir for about 3 minutes. | ||
#Slowly add half and half, stirring continuously. Add all spices and seasonings to sauce. | #Slowly add half and half, stirring continuously. Add all spices and seasonings to sauce. | ||
#Stir in reserved juices and keep stirring. Reduce heat and slowly stir in Parmesan cheese. | #Stir in reserved juices and keep stirring. Reduce heat and slowly stir in Parmesan cheese. | ||
| − | #Keep stirring until a smooth consistency is achieved. Pour sauce over chicken in [[ | + | #Keep stirring until a smooth consistency is achieved. Pour sauce over chicken in [[Casserole#Enameled Cast Iron|casserole dish]]. |
| − | #Cover and [[ | + | #Cover and [[Baking|bake]] for 20 minutes at 350°F (175°C). |
#While chicken is cooking, prepare pasta. When chicken is done, serve immediately. | #While chicken is cooking, prepare pasta. When chicken is done, serve immediately. | ||
Revision as of 17:28, 5 April 2012
Chicken Broccoli Alfredo works with all types of pasta and noodles and can be modified for use with a variety of sauces. It is great for family dinners and recommended to serve with garlic bread.
Ingredients
- 1 pound boneless chicken breasts
- 1 cup cream, or half and half if preferred
- 2 tablespoons white flour
- ¼ cup chopped small onion or shallot
- 1 teaspoon thyme
- ¼ teaspoon oregano
- ½ teaspoon garlic powder
- 1 tablespoon parsley, chopped
- ½ teaspoon red pepper
- 2 cups fettuccini pasta
- ½ cup grated Parmesan cheese
- 1 tablespoon cooking oil
- ½ cup lemon juice
- 1 tablespoon butter
Procedure
- Heat up oil slightly in a frying pan over a medium flame.
- Sauté chicken breasts and shallots in hot oil for 5 minutes or until golden brown. Add lemon juice to chicken and cook for an additional 10 minutes. Remove chicken from flame. Reserve juices. Transfer chicken into a casserole dish.
- Melt butter in clean frying pan. Add flour to butter and stir for about 3 minutes.
- Slowly add half and half, stirring continuously. Add all spices and seasonings to sauce.
- Stir in reserved juices and keep stirring. Reduce heat and slowly stir in Parmesan cheese.
- Keep stirring until a smooth consistency is achieved. Pour sauce over chicken in casserole dish.
- Cover and bake for 20 minutes at 350°F (175°C).
- While chicken is cooking, prepare pasta. When chicken is done, serve immediately.
Notes, tips and variations
- The thyme and oregano can be replaced by 1 teaspoon zaatar
