This was soooooooooo good! I love Chicken Broccoli pasta with alfredo sauce but that is certainly a special occasion dish. I’ve been working on making a healthy skinny tasty version of alfredo sauce and I finally nailed it! Brian took one look at it last night and said “I’m not sure if I’m going to like that”, let’s just say I knew better and he had seconds 🙂 Use your favorite pasta. Add extra veggies. Make it your own.
Chicken, Broccoli & Rigatoni
Author: Julie Boyle
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: 6-8
Ingredients
- 3 Broccoli Crowns, chopped into bite size pieces
- 1 Pound of Rigatoni (or your favorite such as penne)
- 2 Boneless Chicken Breast
- 1 Cup Flour
- Olive Oil
- ¼ cup white wine (optional)
- Skinny Alfredo Sauce
- Parmesan Cheese for serving
Instructions
- Heat a large pot of water.
- Cut the chicken into bite size pieces and season with salt and pepper.
- Put the flour into a bowl, season with salt & pepper.
- Heat a non stick skillet and add a Tbsp of olive oil.
- Put the chicken into the flour mixture, turn to coat and dust off excess. Add the chicken to the pan and cook until done, 10-12 minutes, stirring halfway.
- Remove chicken and keep warm.
- Meanwhile, cook the pasta until al dente, reserving 1 cup of pasta water at the end.
- Add broccoli to the pan that the chicken was cooked in, cook the broccoli on medium. Add a touch more olive oil is needed. Season the broccoli with salt and pepper and cook for 5 minutes.
- If using the wine, add to the broccoli, stir well and for 2 minutes until the wine has been reduced.
- Add the chicken back to the pan with the broccoli.
- When pasta is done, add the pasta to the pan. Add ½ cup of the reserved pasta water to the pan.
- Add the Alfredo sauce and mix the pasta on low heat well until everything has been incorporated. If the sauce is too thick, add some more pasta water.
- Taste for seasoning.