CHICKEN AND BROCCOLI ALFREDO

April 21, 2010

Recipe By :
Serving Size : 4
Preparation Time: 0:00
Categories : Casseroles Pasta

4 cups broccoli florets (about 1 large bunch) — (4 to 5)
4 skinless boneless chicken breast halves — cut crosswise into
1/2-inch-wide strips
1 large red bell pepper — thinly sliced
1 2/3 cups whipping cream
1 1/2 cups grated Parmesan cheese
1/2 cup Monterey jack cheese — grated
3/4 pound penne or mostaccioli or fetteceni — freshly cooked

Steam broccoli florets until just tender, about 3 minutes; set aside.

Pre broiler. Butter 13 X 9 X 2 inch broilerproof baking dish. Heat 2 tablespoons olive oil in heavy large dutch oven over medium-high. Working in batches, saute chicken strips until just cooked through, about 4 minutes. Transfer chicken strips to bowl. Add sliced red bell pepper to Dutch oven and saute until just tender, about 5 minutes. Add whipping cream, 1 cup grated Parmesan cheese and all of the 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.

Description:
“casserole”


Per Serving (excluding unknown items): 669 Calories; 51g Fat (69.3% calories from fat); 45g Protein; 6g Carbohydrate; 1g Dietary Fiber; 241mg Cholesterol; 749mg Sodium. Exchanges: 6 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 8 1/2 Fat.

NOTES: From Bon Appetit. Got it from the Internet

Comments are closed.