Chicken and Broccoli Alfredo

iVillage member ambareen cooks up this Recipe of the Week winner. Serve with sliced tomatoes or a dark green salad for a full meal.

ambareen Pillsbury Quick & Easy Bake-Off

Chicken and Broccoli Alfredo

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    4 to 5 cups broccoli florets (from about 1 large bunch) 1 2/3 cups whipping cream
    2 tablespoon olive oil 2 cups grated Parmesan cheese
    4 skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips 3/4 lb penne or mostaccioli, freshly cooked
    1 large red bell pepper, thinly sliced


    Prep: 30 min Total:
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    • 1

      Preheat broiler.

    • 2

      Steam broccoli florets until just tender, about 3 minutes; set aside.

    • 3

      Butter 13x9x2-inch broiler proof baking dish.

    • 4

      Heat olive oil in heavy large Dutch oven over medium-high.

    • 5

      Working in batches, sauté chicken strips until just cooked through, about 4 minutes.

    • 6

      Transfer chicken strips to bowl.

    • 7

      Add sliced red bell pepper to Dutch oven and sauté until just tender, about 5 minutes.

    • 8

      Add whipping cream and 1 1/2 cups of the grated Parmesan cheese.

    • 9

      Simmer until sauce thickens slightly, about 5 minutes.

    • 10

      Add chicken strips and any juices in bowl to sauce.

    • 11

      Add freshly cooked pasta and steamed broccoli florets and toss until sauce coats mixture, about 3 minutes.

    • 12

      Season to taste with salt and pepper.

    • 13

      Transfer pasta mixture to prepared baking dish.

    • 14

      Sprinkle remaining 1/2 cup grated cheese over.

    • 15

      Broil until just golden on top, about 3 minutes, and serve.

    • 16


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