Delectable Chicken and Broccoli Alfredo A Creamy Masterpiece

Bynews dail

Jan 28, 2025

Chicken and Broccoli AlfredoIngredients:
For the chicken:
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces 1/2 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon olive oilFor the broccoli:
1 head of broccoli, cut into floretsFor the Alfredo sauce:
1/4 cup butter 1/4 cup all-purpose flour 3 cups milk 1/2 cup grated Parmesan cheese 1/4 cup grated Romano cheese Salt and pepper to tasteInstructions:
Prepare the chicken:
1.
Season the chicken pieces with salt and pepper.
2.
Heat the olive oil in a large skillet over medium heat.
Add the chicken and cook until browned on all sides, about 5 minutes.
Prepare the broccoli:
1.
Bring a pot of salted water to a boil.
Add the broccoli florets and cook for 2-3 minutes, or until tender-crisp.
Drain and set aside.
Prepare the Alfredo sauce:
1.
In a medium saucepan, melt the butter over medium heat.
2.
Whisk in the flour and cook for 1 minute.
3.
Gradually whisk in the milk until smooth.
4.
Bring the sauce to a boil, then reduce heat and simmer for 5 minutes, or until thickened.
5.
Stir in the Parmesan and Romano cheeses until melted.
Season with salt and pepper to taste.
Combine and serve:
1.
Add the cooked chicken and broccoli to the Alfredo sauce.
2.
Stir to combine and heat through.
3.
Serve the Chicken and Broccoli Alfredo over pasta of your choice.
Tips:
For a creamier sauce, use heavy cream instead of milk.
To add extra flavor, sauté a few cloves of minced garlic or a handful of chopped fresh parsley in the butter before making the sauce.
Serve with a side of crusty bread to soak up the sauce.
Leftover Chicken and Broccoli Alfredo can be stored in the refrigerator for up to 3 days.

Delectable Chicken and Broccoli Alfredo A Creamy Masterpiece

Bynews dail

By news dail

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