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Chicken and Broccoli Alfredo

5 star rating
 

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Submitted by: pamela.s

 

Chicken tenderloins are cooked and added to a rich cream sauce along with mushrooms and broccoli. It's served over linguini, sprinkled generously with Parmesan.
 

Ingredients

  • 2 tablespoons extra virgin olive oil 8 chicken tenderloins 1 cup fresh broccoli florets 2 tablespoons butter 1 cup fresh mushroom slices 1/2 cup onions, chopped 2 teaspoons minced garlic 1/4 cup flour 1/2 teaspoon salt 1/4 teaspoon black pepper 1 cup chicken broth 1 cup heavy whipping cream 1 cup whole milk 8 oz linguine 1 cup grated Parmesan cheese

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Method

Heat olive oil in a large Dutch oven. Cook chicken until no longer pink, turning once, about 8-10 minutes. Remove and cut into 1-inch pieces. Cook broccoli in a little water in microwave until tender but not too soft. Drain water and set aside. Over medium heat, melt butter in same Dutch oven. Add mushrooms and onions and saute 5 minutes. Add garlic and saute 2 more minutes. Sprinkle in flour, salt and pepper and stir until smooth. Add chicken broth, cream, and milk. Continue to stir. Add chicken and broccoli. Cook over medium-low heat until mixture thickens. Stir frequently. Meanwhile, cook linguine as directed on the box and drain. Place linguine on a serving plate or large pasta bowl. Top with chicken and broccoli sauce; sprinkle with Parmesan cheese.

 

Notes: Last night when I went to make supper I really wanted chicken in a cream sauce and couldn't think of what to make. I used part of the recipe I make for chicken tetrazzini and then just did it on the top of the stove instead of baking it. I had a little leftover broccoli so it got added. My husband and I really liked it, so I decided today to enter it in this contest.

 

Number of Servings: 4

 

Submitted by: pamela.s ()

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