Pollo con Brócoli Alfredo

Ingredientes

• 2 chicken breasts (boneless, skinless)
• 1 teaspoon Italian seasoning
• Salt and pepper
• Olive oil
• 3 to 4 cups broccoli florets
• 1/2 pounds penne pasta
• 6 tablespoons unsalted butter
• 4 cloves garlic, finely minced
• 2 cups heavy cream (plus more as needed)
• 1 1/2 cups FRESHLY grated parmesan cheese (I use a box grater)
• Salt and pepper to taste

Preparación

1. 1

   Using a meat mallet, pound each chicken breast to about ½ inch thick evenly. Season with Italian seasoning, salt (about ½ teaspoon per breast), and pepper.

2. 2

   Cook chicken: In a skillet over medium heat, heat about 2 tablespoons of olive oil. Pan-sear chicken, about 6 minutes per side or until fully cooked through in the center. Let it rest for 10 minutes, and then slice or cut into cubes.

3. 3

   Cook pasta and broccoli: Meanwhile, in a large pot with generously salted water, cook the pasta according to package directions. 3 to 4 minutes before the pasta cook time is up, add the broccoli florets and cook together with the pasta, until the pasta is al dente and the broccoli is tender crisp. Reserve 1 cup pasta water for later just in case. Drain and run through cold water to stop the cooking process.

4. 4

   Make the Alfredo sauce: In the same skillet you used to cook the chicken (wipe it clean), melt the butter and sauté the minced garlic for a few seconds until fragrant. Add heavy cream and bring to a light simmer over low heat, stirring, for about 2 minutes or until slightly thickened. Add the grated parmesan cheese and stir to combine for another 1 minute, set aside. If the sauce is too thick, stir in some of the reserved pasta water as needed.

5. 5

   Return the cooked pasta and broccoli into the skillet, and toss with the Alfredo sauce until warmed. Do the same with the sliced or cubed chicken. Garnish with freshly grated parmesan on top. Serve immediately. Enjoy!