Heat olive oil in a saucepan
Add diced onion, saute until translucent
Add riced broccoli, toast for two minutes, stirring often
Add 1 cup of water and bouillon
Boil for 10 minutes - if you need more liquid add more water and bouillion
When broccoli is tender if there is too much liquid, drain
Add heavy cream and cook another minute or so until bubbling
Add garlic powder and parmesan cheese, turn off heat.
Add shredded cheese and let sit until melted.
Add chicken and salt and pepper to taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (381g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 604 (68%)|
|Amt Per Serving||% DV|
|Total Fat 67.1g||89 %|
|Saturated Fat 29.9g||150 %|
|Monounsaturated Fat 23.1g|
|Polyunsanturated Fat 8.5g|
|Cholesterol 277.3mg||85 %|
|Sodium 565.4mg||19 %|
|Potassium 626.9mg||16 %|
|Total Carbohydrate 4g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 3.8g|
|Protein 63.9g||91 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 885
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