Description:
Tuscan Chicken Penne with Creamy Broccoli Alfredo combines tender, flavorful chicken with a rich, creamy Alfredo sauce, paired with perfectly cooked penne pasta and fresh broccoli. This hearty, comforting dish is perfect for dinner or special occasions and brings a taste of Italy right to your table.
Catering Daily Special
Origin:
This dish combines classic Tuscan flavors with the creamy, comforting elements of Alfredo, showcasing the versatility of Italian-inspired cuisine.
Ingredients:
For the Tuscan Chicken:
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and pepper to taste
1 tablespoon butter
2 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1/4 cup chicken broth
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
For the Creamy Broccoli Alfredo Penne:
12 ounces penne pasta
2 cups broccoli florets (steamed or blanched)
1 tablespoon olive oil
2 tablespoons butter
2 cloves garlic, minced
1 1/2 cups heavy cream
1 cup grated Parmesan cheese
Salt and pepper to taste taste
Fresh parsley for garnish (optional)
Catering daily special
Instructions:
Prepare the chicken:<!–nextpage–>Season both sides of the chicken breasts with garlic powder, onion powder, basil, oregano, salt and pepper.
In a large skillet, heat olive oil over medium-high heat. Cook chicken breasts for 6 to 7 minutes per side or until browned and cooked through. Remove from skillet and set aside.
Make Tuscan Sauce:
In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 to 2 minutes until fragrant.
Stir in sun-dried tomatoes and chicken broth and cook for 2 minutes more.
Pour in heavy cream and bring to a boil. Let sauce thicken for 3 to 4 minutes, then stir in Parmesan cheese. Season with salt and pepper to taste.
Slice the cooked chicken and return to the pan, letting it absorb the sauce.
Cook the Penne and Broccoli:
While the chicken is cooking, cook the penne pasta according to package directions. During the last 3 minutes of cooking, add the broccoli florets to the pasta cooking water and blanch.
Drain the pasta and broccoli and set aside.
Make the Alfredo Sauce:
In a separate large saucepan, melt the butter and olive oil over medium heat. Add the minced garlic and sauté for 1 to 2 minutes.
Pour in the heavy cream and bring to a boil. Cook for 3 to 4 minutes, until the cream thickens slightly.
Stir in the Parmesan cheese, then season with salt and pepper to taste.
Combine Everything:
Add the cooked penne and broccoli to the creamy Alfredo sauce. Toss to coat.
Plate the pasta and top with sliced Tuscan chicken and sauce. Garnish with fresh parsley if desired.
Tips for success:
For added flavor, marinate chicken in olive oil, garlic, and herbs for 30 minutes before cooking.
Use fresh Parmesan cheese for a smoother, creamier sauce.
If sauce becomes too thick, add a little milk or chicken broth to achieve desired consistency.
Recommendations:
Serve with garlic bread or a fresh green salad for a complete meal.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Nutrition (per serving, approximately 4 servings):
Calories: ~650
Protein: 38 g
Fat: 34 g
Carbohydrates: 52 g
Fiber: 4g
Sugar: 6g
Sodium: 800 mg
Enjoy this comforting and flavorful Tuscan Chicken with Creamy Broccoli Penne Alfredo for a delicious meal that will transport you to the heart of Italy!
ADVERTISEMENT
