lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Thursday, June 15, 2017

Chicken and Broccoli Alfredo

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.
Chicken and Broccoli Alfredo

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; saut√© 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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