Chicken and Broccoli Alfredo

This recipe comes from a back issue of Bon Appetit, I found the recipe on Epicurious.com.  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.

Enjoy! 

Red Pepper Alfredo

Sunday's dinner comes from one of my favorite cook books, Cook This, Not That! The No-Diet Weight Loss Solution (the one with the orange cover, Easy & Awesome 350-Calorie Meals) by the same authors of those yearly books, Eat This, Not That! (David Zinczenko & Matt Goulding).  The recipes in this book are always very simple and never take more than 30-40 minutes to make.  Oh, and they always come out delicious!  This recipe combines roasted red peppers to Alfredo sauce to make Alfredo sauce a little healthier.  I think it tastes better than regular Alfredo sauce because it's not heavy.

Here's what you'll need:
10 oz. dried fettuccine (I used spaghetti.)
1 1/2 tablespoons butter
1 1/2 tablespoons flour
1 cup milk
1/2 cup half and half
3/4 cup chopped bottled roasted red peppers
2 cloves garlic, halved
1/2 cup grated Parmesan
Salt and black pepper to taste

First, bring a large pot of salted water to boil.  Add the pasta and cook until al dente (should be about 30 seconds to 1 minute less than the package instructions recommend).

While that's cooking, melt the butter in a medium saucepan over medium heat.  Stir in the flour and cook for a minute, until the two are fully incorporated.

(Sorry for the dark pictures, I was using the camera on my phone and the lighting isn't good in the kitchen once the sun's gone down.)
Slowly add the milk and half and half, whisking to help prevent lumps from forming.  Add the red pepper and garlic.  Turn heat to low and simmer for 10 minutes.

Pour the mixture into a blender and puree until smooth and uniform in color.  Return to the pan and stir in the Parmesan.  Season with salt and pepper and simmer until the pasta is done cooking.

Drain the pasta and add directly to the saucepan.  Toss to coat evenly and enjoy!