For Sauce:
1/2 stick butter
2 cups heavy cream
2 cups freshly grated Parmesan cheese [ grated from Wedge block]
1 tsp salt [ or I really like Adobo seasoning --made up of salt, pepper, garlic powder and Turmeric]
1/8 teaspoon ground black pepper
1 teaspoon garlic powder
1 tablespoon lemon juice
The rest:
1 lb cooked and shredded or cubed chicken breasts [about 3 breasts]
1 bag frozen broccoli florets, thawed [or 1 large fresh bunch would work here too]
1/2 box pasta [I use angel hair], cooked
Directions
Melt butter and cream in a medium, non-stick saucepan over medium heat. Add salt, pepper, and parmesan cheese, stirring frequently until cheese is melted, then add lemon juice and garlic powder and whisk until smooth. Cover and remove from heat when sauce reaches desired consistency.
The rest:
1 lb cooked and shredded or cubed chicken breasts [about 3 breasts]
1 bag frozen broccoli florets, thawed [or 1 large fresh bunch would work here too]
1/2 box pasta [I use angel hair], cooked
Directions
Melt butter and cream in a medium, non-stick saucepan over medium heat. Add salt, pepper, and parmesan cheese, stirring frequently until cheese is melted, then add lemon juice and garlic powder and whisk until smooth. Cover and remove from heat when sauce reaches desired consistency.
While pasta is cooking, add shredded or cubed chicken, broccoli and Alfredo sauce to large skillet, and simmer on medium-low for about 10 minutes until broccoli is tender.
If sauce seems too runny, as mine did once added to broccoli and chicken— I added the 1/2 cup powdered parmesan just prior to serving.
Toss with hot pasta, serve.
If sauce seems too runny, as mine did once added to broccoli and chicken— I added the 1/2 cup powdered parmesan just prior to serving.
Toss with hot pasta, serve.
