Ingrédients pour Chicken And Broccoli Alfredo Or Asparagus
- 1 pound pasta
- 2 cups steamed broccoli florets
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts
- salt and pepper, to taste
- 2 cloves minced garlic
- 1/2 cup sliced red bell pepper
- 1/2 cup sun-dried tomatoes (oil-packed, drained)
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese, plus extra for garnish
- 1/2 cup shredded Monterey Jack cheese
- 1 lb asparagus spears, blanched
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Comment préparer Chicken And Broccoli Alfredo Or Asparagus
- Season 1 lb boneless, skinless chicken breasts, cut into 1-inch strips, with salt and pepper.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sauté chicken strips in batches until cooked through and golden brown (about 5-7 minutes per batch).
- Transfer cooked chicken to a bowl and set aside, keeping warm.
- Add 2 cloves minced garlic and 1/2 cup sliced red bell pepper to the skillet and sauté until tender (about 3-5 minutes).
- Reduce heat to low.
- Add 1 cup heavy cream, 1 cup freshly grated Parmesan cheese, and 1/2 cup shredded Monterey Jack cheese to the skillet.
- Simmer, stirring frequently, until the sauce thickens slightly (about 5 minutes).
- Add the cooked chicken and any accumulated juices to the sauce. Stir to combine.
- Stir in 1/2 cup sun-dried tomatoes (oil-packed, drained) and 2 cups steamed broccoli florets (or 1 lb asparagus spears, blanched). Warm through for 2-3 minutes.
- Season to taste with salt and pepper.
- Cook 1 pound pasta according to package directions. Drain and set aside.
- To serve, arrange pasta on a large platter. Spoon the chicken Alfredo mixture on top and garnish with extra grated Parmesan cheese.
Informations nutritionnelles (Approximatif par portion)
Sodium
38 g
Sucre
29g
Matières grasses
169g
Glucides
26g
