Nothing bonds together meat and vegetable better than a bit of cheese and butter. Skip the pasta and enjoy Chicken Broccoli Alfredo with its full flavor!
As I currently have some time, I had been looking on the web the other day. Trying to get fresh, fascinating thoughts, inspirational recipes that I’ve never tasted before, to impress my family with. Looking for a while but couldn’t find any interesting stuff. Just before I wanted to give up on it, I found this fabulous and easy dessert simply by chance. It seemed so fabulous on its pic, that called for instant actions.
It absolutely was not difficult to imagine how it is made, how it tastes and just how much boyfriend will like it. Actually, it is rather easy to keep happy the man when it comes to cakes. Anyhow, I visited the page: Suncakemom and used the comprehensive instuctions that were accompanied by wonderful snap shots of the method. It really makes life much simpler. I can imagine that it is a slight inconvenience to take pics in the middle of cooking in the kitchen as you ordinarily have sticky hands and so i genuinely appreciate the commitment she put in to build this blogpost .
That being said I’m encouraged presenting my own, personal recipe in the same way. Many thanks for the thought.
I had been tweaking the original recipe to make it for the taste of my loved ones. I can tell you it absolutely was an awesome success. They enjoyed the flavor, the consistency and loved getting a delicacy such as this in the midst of a lively workweek. They quite simply demanded even more, more and more. So the next time I’m not going to commit the same miscalculation. I’m going to double the quantity .
This recipe is based on the chicken and broccoli alfredo recipe from SunCakeMom
Pour oil into a frying pan and heat it up to medium high. While it’s getting warmed up, cut the chicken breast into cubes or stripes depending on our favorite shape.
Place the chicken breast onto the hot oil/butter then season it with salt and pepper. Cook it until the bottom gets a golden brown color for about 5-10 minutes.
Turn the pieces of chicken upside down and cook it until that side also gets a slight golden brown color for about 5 more minutes.
Add the broccoli florets and stir fry until the broccoli starts to loose up it’s firmness for about 5 more minutes. Broccoli can be frozen or fresh but keep in mind that frozen broccoli requires longer cooking time, about 10 minutes.
Add the butter, reduce heat to medium and let it melt around the broccoli and meat.
Add a bit of water, 1/4 cup should be enough.
Add grated Parmesan cheese an let it melt while stirring it slowly.
When we achieved the desired sauce thickness remove frying pan from heat. As it cools down the sauce gets thicker so serve it as soon as it’s ready.
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