Wednesday, February 27, 2013

Chicken and Broccoli Alfredo

This recipe comes from a back issue of Bon Appetit, I found the recipe on  I typed in "chicken and broccoli" and found this recipe to be appealing.  I got to use my new Le Creuset Dutch (or was it French) Oven that I got for my birthday!  I was excited to use it (if you couldn't tell my the exclamation mark) and I like it a lot more than my non-stick cookware.  The only down side to Le Creuset is you have to be very careful when cleaning them (as you would with any enameled cookware), but you can use them anywhere, on top of the stove and in the oven up to 800 degrees.  I don't know what food substances need an 800 degree temperature, or even if my oven goes up to 800, but if you find some, let me know.  I'm very curious.

Anyway, this was our dinner last night, and it was very easy to make, and it came out delicious.  I haven't been eating a lot of pasta lately, so while eating this dinner, I was getting really full fast.  I also think we used brown rice penne, which to me, is more filling.

Here's what you'll need:
  • 4 to 5 cups broccoli florets (1 large bunch)
  • 2 tablespoons olive oil
  • 4 skinless, boneless chicken breast halves, cut crosswise into 1/2 inch strips
  • 1 large red bell pepper, thinly sliced
  • 1 2/3 cups whipping cream
  • 1 1/2 cups grated Parmesan cheese
  • 1/2 cup grated Monterey Jack cheese
  • 3/4 pound penne or mostaccioli, freshly cooked
First cook the penne, while slicing chicken, pepper, and broccoli.  Set aside when finished.
Steam florets for about 3 minutes.  Preheat broiler.  I set mine to high, but I think  lower setting would be better.
Butter a 13x9x2" baking dish.  Heat 2 tablespoons olive oil in a heavy large Dutch oven over medium high heat.  Working in batches, saute chicken strips until just cooked through, about 4 minutes.
Transfer to a bowl.  Add pepper slices and saute until just tender, about 5 minutes.
Add whipping cream, 1 cup Parmesan and all Monterey Jack cheese.  Simmer until sauce thickens slightly, about 5 minutes.
Add chicken, pasta, steamed broccoli and toss until sauce coats mixture, 3 minutes.  Season to taste if you wish.
Transfer to dish and sprinkle with the 1/2 cup of Parmesan cheese.  Broil until just golden on top, about 3 minutes, and serve.


  1. Ooh, that looks tasty. Hooray for the Dutch oven! It's one of my favorite kitchen tools.

  2. It was delicious! I think this Dutch oven will be one of my favorite things to use in the kitchen, next to my Kitchen Aid Stand Mixer. ;-)