July 16, 2013

recipe > chicken broccoli alfredo

Growing up, I was well known to family and friends as the pickiest of picky eaters. Contrary to popular belief, nowadays I actually like to eat broccoli. Normally, I prefer French fries potatoes but have come to the realization that I must include green things in my diet to stay healthy. Though I am still not a particularly adventurous eater, I do eat things like broccoli and spinach to the amazement and shock of my brothers. 

Here is my second official recipe: Chicken Broccoli Alfredo, a la Jen...

P.S. My apologies for the lack of step-by-step photos... I decided to post this recipe as I was pulling it out of the oven, and took a few pictures before digging in. Enjoy.

  • 2 boneless, skinless chicken breasts
  • broccoli (as much as your heart desires... I used approximately 3 cups)
  • 1 package (450 grams) of farfalle (bowtie) noodles
  • 2 jars (410 ml) alfredo sauce (I used Classico Alfredo + Roasted Garlic, but there are lighter options that would be delish)
  •  dash of Italian seasoning


How To:

1. Fill two saucepans with water. One is to boil/cook the chicken, and the other is to boil water for the noodles.

2. While water is boiling, cut the broccoli into bite size pieces. Set aside.

3. Cook the noodles according to package instructions. I cooked the farfalle noodles for 13 minutes, and the chicken for a bit longer - about 15 minutes (it was fully thawed).

4. Steam the broccoli.

5. Preheat the oven to 350 degrees.

6. In a 9x13 baking dish, I spread the contents of the first jar of alfredo sauce.  Spray the dish with cooking spray or extra virgin olive oil first.

7. Drain the noodles and add to baking dish.

8. Cut the cooked chicken into bite size pieces, and add to the baking dish.

9. Once steamed, add the broccoli to the baking dish.

10. Add the second jar of alfredo sauce to the baking dish, and mix well.

11. Add a dash (or three) of Italian seasoning for taste.

12.  Bake at 350 for 8-10 minutes.


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