Chicken and Broccoli Alfredo

Chicken and Broccoli Alfredo

The date on this recipe from Epicurious is 1995, which is about how long I have been making it.  I have made it countless times...from engagement parties to casual dinners at home to dinner parties.  It is a no fail recipe and is perfect for parties because everything can be prepped in advance.  The Monterrey Jack cheese adds a real richness beyond the cream and parmesan that you usually expect in an alfredo.  Feel free to add any fresh vegetables that you enjoy in an alfredo pasta, but I prefer the broccoli and red bell pepper as the original recipe calls for.

Chicken and Broccoli Alfredo

Ingredients

  • 2 tablespoons olive oil
  • 1 pound skinless boneless chicken breast halves, cut crosswise into ½ inch-wide strips
  • 4 cups broccoli florets, from one large head
  • 1 large red bell pepper, thinly sliced
  • 2 cups cream
  • 1 ½ cups grated Parmesan cheese
  • ½ cup grated Monterey Jack cheese
  • ½ teaspoon salt
  • ½ teaspoon red pepper flakes
  • 1 pound penne, freshly cooked
Read the whole recipe on So Tasty, So Yummy