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Chicken Broccoli Alfredo

May 16, 2014 By Tekesha 4 Comments

Chicken Broccoli Alfredo

You know that certain combination of flavors that you would happily eat every day for the rest of your life? This is my husband’s. I once made a version of this and he took it to work for lunch every day and ate it for dinner every night until it was finished. Then he asked me to make it again. Score!

For that version, I shredded an entire chicken into large pieces, layered it with alfredo sauce and chopped broccoli, and baked it in a loaf pan with mozzarella on top. It’s easier to slice and take to work.

Chicken Broccoli Alfredo

This version is a little less labor-intensive and you can get really creative pairing it with sides. It’s excellent on its own or served on a baked sweet potato or over pasta or with some nice, crusty bread for dipping.

You’ll need:

  • 1 cup of raw broccoli florets
  • 2 chicken breasts, cut into bite-size pieces
  • 1/4 cup butter
  • 1 tbsp garlic paste or puree
  • 1 cup parmesan cheese
  • 1 block of fontina cheese, shredded
  • 1 pint of heavy cream
  • 1/2 cup water

In a large skillet, add your fresh broccoli, chicken breast pieces, and 1/2 cup water.

Chicken Broccoli Alfredo

Cook on medium high heat for approximately 10 minutes, until chicken is cooked all the way through. The water should be completely evaporated, but if it isn’t, drain the chicken and broccoli. You don’t want the water to dilute your sauce.

Chicken Broccoli Alfredo

Remove the red wax from your fontina cheese and shred. You’ll find fontina cheese in the fine cheese section of your grocery store, usually near the deli. I don’t know if they sell pre-shredded fontina cheese, but if they do, don’t use that. You need to freshly shred your cheese here for it to seamlessly melt into the sauce.

Chicken Broccoli Alfredo

In a small pan, combine butter and garlic paste.

Chicken Broccoli Alfredo

Cook on low heat until the butter is melted.

Add 1 cup parmesan cheese to butter mixture and stir.

Chicken Broccoli Alfredo

Add the heavy cream and shredded fontina cheese and stir.

Cook on medium low heat, stirring occasionally, until fontina cheese is completely melted into the sauce (approximately 15 minutes).

Combine cheese sauce with chicken and broccoli.

Chicken Broccoli Alfredo

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Chicken Broccoli Alfredo

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5.0 from 1 reviews
Chicken Broccoli Alfredo
 
Print
Prep time
5 mins
Cook time
15 mins
Total time
20 mins
 
Tender chicken breasts and fresh broccoli with cheesy garlic alfredo sauce
Author: Tekesha @ EatMoreFoodProject
Serves: 4
Ingredients
  • 1 cup of raw broccoli florets
  • 2 chicken breasts, cut into bite-size pieces
  • ¼ cup butter
  • 1 tbsp garlic paste or puree
  • 1 cup parmesan cheese
  • 1 block of fontina cheese, shredded
  • 1 pint of heavy cream
  • ½ cup water
Instructions
  1. In a large skillet, add your fresh broccoli, chicken breast pieces, and ½ cup water.
  2. Cook on medium high heat for approximately 10 minutes, until chicken is cooked all the way through. The water should be completely evaporated, but if it isn't, drain the chicken and broccoli. You don't want the water to dilute your sauce.
  3. Remove the red wax from fontina cheese and shred.
  4. In a small pan, combine butter and garlic paste.
  5. Cook on low heat until the butter is melted.
  6. Add 1 cup parmesan cheese to butter mixture and stir.
  7. Add heavy cream and shredded fontina cheese and stir.
  8. Cook on medium low heat, stirring occasionally, until fontina cheese is completely melted into the sauce (approximately 15 minutes).
  9. Combine cheese sauce with chicken and broccoli.
  10. Serve.
Nutrition Information
Calories: 701 Fat: 61 Carbohydrates: 6 Sugar: 2 Sodium: 1016 Protein: 34
3.2.1284

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Filed Under: Chicken & Turkey

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Comments

  1. Rachel says

    May 20, 2014 at 7:48 PM

    I can see why he loved it–This dish looks great!

    Reply
    • Tekesha says

      May 20, 2014 at 8:59 PM

      Ha ha ha! Thanks!! ๐Ÿ™‚

      Reply
  2. Maya says

    June 12, 2014 at 12:42 PM

    Hi Tekesha, please can you tell me how much a block of fontina cheese weighs in grams? Thank you!

    Reply
    • Tekesha says

      June 12, 2014 at 12:53 PM

      Hi Maya!
      My supermarket packages these up themselves, so all of the blocks are a different size. Generally, you want a wedge that is about 8 oz (about 226 grams). Hope this helps! ๐Ÿ™‚

      Reply

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About Me

Hi, I'm Tekesha! I started this blog to chronicle my attempts to eat more "real" food -- the kind of items generally found in the perimeter of the supermarket. I take step-by-step photos of all the recipes on the blog, many of which are low in sugar.

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