| Dutch Oven & Cast Iron Recipes Chicken And Broccoli Alfredo
4 of Broccoli florets
2 tablespoons of Olive oil
4 Skinless boneless chicken breasts, cut into 1/2-inch-wide strips
1 large Red bell pepper, thinly sliced
1 2/3 cups of Whipping cream
1 1/2 cups of grated Parmesan cheese
1/2 cup of grated Monterey Jack cheese
3/4 pound of Penne |
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Steam broccoli florets until just tender, about 3 minutes; set aside. Preheat broiler. Butter 13x9x2-inch broiler proof baking dish. Heat 2 tablespoons olive oil in heavy large Dutch Oven over medium-high. Working in batches, sauté chicken strips until just cooked through, about 4 minutes. Transfer chicken strips to bowl. Add sliced red bell pepper to Dutch oven and sauté 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. Bon Appetit February 1995 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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