 | The date on this recipe from Epicurious is 1995, which is about how long I have been making it. I have made it countless times...from engagement parties to casual dinners at home to dinner parties. It is a no fail recipe and is perfect for parties because everything can be prepped in advance. The Monterrey Jack cheese adds a real richness beyond the cream and parmesan that you usually expect in an alfredo. Feel free to add any fresh vegetables that you enjoy in an alfredo pasta, but I prefer the broccoli and red bell pepper as the original recipe calls for. |
2 tablespoons olive oil
1 pound skinless boneless chicken breast halves, cut crosswise into ½ inch-wide strips
4 cups broccoli florets, from one large head
1 large red bell pepper, thinly sliced
2 cups cream
1 ½ cups grated Parmesan cheese
½ cup grated Monterey Jack cheese
½ teaspoon salt
½ teaspoon red pepper flakes
1 pound penne, freshly cooked
Grease a 13x9 glass baking dish with cooking spray, set aside. Heat the oil in a Dutch oven over medium high heat. Add the chicken, broccoli and bell pepper; sauté until the chicken is cooked through, about 5 minutes. Add the cream, 1 cup of the Paremsan, Monterrey Jack, salt and red pepper. Simmer until the sauce is thickened slightly, about 5 minutes more. Stir in the penne pasta, toss well to coat. Transfer the pasta to the prepared baking dish and sprinkle the top with the remaining ½ cup of Parmesan. Broil for 3 minutes, until the cheese is golden brown. Serve.
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