Chicken and Broccoli Alfredo - Just Dutch Oven Recipes


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Chicken and Broccoli Alfredo

4 c Broccoli florets; (from about 1 large bunch), up to 5
2 tb Olive oil
4 Skinless boneless chicken breast halves; cut crosswise into 1/2-inch-wide strips
1 lg Red bell pepper; thinly sliced
1 2/3 c Whipping cream
1 1/2 c Grated Parmesan cheese
1/2 c Grated Monterey Jack cheese
3/4 lb Penne or mostaccioli; freshly cooked


Steam broccoli florets until just tender, about 3 minutes; set aside.

Preheat broiler. Butter 13x9x2-inch broilerproof baking dish. Heat 2 tablespoons olive oil in heavy large Dutch oven over medium-high. Working in batches, saute chicken strips until just cooked through, about 4 minutes. Transfer chicken strips to bowl. Add sliced red bell pepper to Dutch oven and saute until just tender, about 5 minutes. Add whipping cream, 1 cup grated Parmesan cheese and all of Monterey Jack cheese. Simmer until sauce thickens slightly, about 5 minutes. Add chicken strips and any juices in bowl to sauce. Add freshly cooked pasta and steamed broccoli florets and toss until sauce coats mixture, about 3 minutes. Season to taste with salt and pepper. Transfer pasta mixture to prepared baking dish. Sprinkle remaining 1/2 cup grated cheese over. Broil until just golden on top, about 3 minutes, and serve.

Serves 4.