Chicken And Broccoli Alfredo

Ready in 1 hour

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1 2/3 c Whipping cream
4 c Broccoli florets; up to 5 C
4 Skinless boneless chicken; cut into 1/2-inch-wide strips
3/4 lb Penne pasta; or mostaccioli
1 lg Red bell pepper; thinly sliced
2 tb olive oil
1 1/2 c Grated Parmesan cheese
1/2 c Monterey Jack cheese; Grated

Original recipe makes 1



Steam broccoli florets until just tender, about 3 minutes; set aside. Preheat broiler. Butter 13x9x2-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 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. Serves 4. Bon Appetit February 1995

Verified by stevemur
Calories Per Serving: 5213 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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