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Recipe Box < Chicken Recipes 

Chicken Broccoli Alfredo

What is needed: 

Large skillet

Cutting knife

Meat tenderizing mallet

Parchment or waxed paper

Cutting board

Medium bowl

Large spoon

Pasta pot with lid

Colander

9 x 13 Glass baking dish

Ingredients

1 lb. fresh, boneless chicken breast or tenders

1 lb. bag frozen broccolli florets

1 lb. box penne rigate or ziti pasta

1 1/2 15 oz. jars alfredo sauce

1 Tablespoon Italian seasoning

1/2 cup fresh, grated Parmesan cheese

1 Tablespoon olive oil

Pre-heat oven to 350 degrees.  Place frozen broccolli florets in collander and let stand.  They do not need to be thawed; the hot pasta will thaw the florets.  Fill pasta pot with cold water and add lid.  Place pasta pot with lid on high heat and bring to a boil.  Add ziti pasta and cook acccording to box directions.  Drain in collander over frozen florets and let stand.  While pasta is cooking, lay out one sheet of parchment or waxed paper slightly larger than the boneless chicken breast.  Place one boneless chicken breast on top of the parchment paper.  Place another piece of parchment paper over the boneless chicken breast.  With a meat tenderizing mallot, using the flat side, pound chicken breast until flattened evenly.  Remove top layer of parchment paper.  Cut tenderized, boneless chicken breast into 1 inch wide strips.  Cut each strip into 1/2 inch cubes.  Set aside in a bowl.  Do this with all the boneless chicken breast.  Place large skillet over medium high heat and add 1 Tablespoon olive oil.  Add cut up chicken breast to hot skillet and sprinkle 1 Tablespoon Italian seasoning over chicken pieces stirring to mix.  Saute chicken pieces just until lightly browned.  In 9 x 13 glass baking dish, add pasta and florets.  Add one jar of alfredo sauce and stir gently to thoroughly mix.  Add browned chicken pieces to broccolli, pasta, and alfredo sauce.  Add additional alfredo sauce until all is mixed well and creamy.  Spread chicken broccolli pasta evenly in the 9 x 13 glass baking dish.  Sprinkle evenly with 1/2 cup fresh Parmesan.  Bake until edges are bubbling slightly and cheese is melted.  Serve hot.

Helpful hints:

When working with raw chicken, wash hands thoroughly with warm, soapy water before touching other food products or cooking utensils.  Wash cutting board and knife in hot, soapy water to prevent bacteria.

If you use chicken tenders, follow the tenderizing process and then just cut into 1/2 chicken pieces since the tenders are already in strips.

You could make this up to one day ahead.  Cover with plastic wrap and refrigerate.  Place cold, glass baking dish in a cold oven and allow to pre-heat with the oven to prevent glass from breaking.

This would make a great pot luck casserole.  Bake completely, cover in aluminum foil and go!