Tonight, I had a serious craving for alfredo. I have no idea where that came from, but…there you have it. We just happened to have a whole bunch of broccoli in the fridge. I thought this would be a nice combo. 😉 This recipe serves two people. I might consider adding some cheese next time…Maybe parmesan…Mmm.
Broccoli Alfredo with Lemon-Garlic Chicken
1 Large chicken breast, sliced into small chunks
Fettucine or linguine pasta
1 Head of broccoli
Lemon pepper seasoning
Salt and pepper
Milk or Cream
1/2 Stick of butter
A few tablespoons of flour
Thaw out your meat and then get your pasta going. Cook your pasta according to the package directions and get your broccoli chopped into bite-sized pieces or smaller and into a small pot. Boil or steam your broccoli to the desired tenderness. I boiled mine in salt water, about seven minutes. Once the chicken is thawed, slice the meat into small chunks and then toss it in a few tablespoons of lemon juice, a bit of minced garlic, and a few shakes of lemon-pepper seasoning. Fry up the chicken pieces, on medium-high heat, in a splash of oil and a pat of butter. Make sure you keep them juicy and tender, but be sure that each piece is cooked through. It won’t take long, as the pieces are small. Strain the pasta and remove the chicken from the pan. Feel free to place the pieces in with the strained pasta as they’ll all be combined eventually. Strain the broccoli. Using the same pan, melt about a half a stick of butter. Once it’s melting nicely, add a bit of flour and make a light roux, slowly adding milk or cream to form the sauce. Salt and pepper to taste. Dump in the broccoli, chicken, and pasta and stir together. Serve.