Image by Michael W. May via FlickrOnce I got home and was knee deep into blanching the broccoli for freezing, I wondered what to do with my new found options. One of my sons is a true lover of Alfredo sauce and has a soft spot for broccoli, so I decided to throw this combination together. It has worked great. There is rarely any leftovers to take for lunch. It's one of those grab it while it's here, or it's gone dishes.
Broccoli Chicken Alfredo
2 T. olive oil
4 garlic cloves chopped
1/2 cup minced onion
sprinkle of crushed red pepper flakes (not more than 1/8 tsp.)
2 cups broccoli florets
1/4 tsp. white pepper (black if you don't have white)
1/2 tsp. salt
7-8 boneless skinless chicken tenders
1 can or jar Alfredo sauce
Parmesan cheese for topping
(Note-serve with a pound of your favorite pasta. We use angel hair, but spaghetti, linguini or fettuccine would be good, too.)
Preparation -
In a large skillet, heat the oil over medium heat. Add the onion and a sprinkle of salt. Cook over medium heat about 4 minutes. Add garlic and crushed red pepper and cook until the onion is translucent, about 3 more minutes.
Cut chicken tenders into 2-inch or so chunks (halves or thirds depending on size). Add to oil and brown turning often. Cook over medium heat 7-10 minutes. Add broccoli and mix well, seasoning with salt and pepper. Do not drain. Add can of Alfredo sauce and mix well to coat.
Simmer covered 20 minutes or so. (If sauce is too thin for you, leave uncovered while simmering).
Bring large pot of water to boil for pasta. When at a full boil, stir in pasta and sprinkle of salt and cook 7-9 minutes depending on size. Stir every so often to prevent pasta sticking together. Drain when done.
Spoon layer of sauce on plate of pasta and garnish with grated Parmesan cheese and serve.
Serves 4-5.
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