Chicken Broccoli Alfredo Mac And Cheese

• Meat

  • 1 Chicken breast, large boneless skinless

• Produce

  • 2 cups Broccoli, Fresh or frozen
  • 1 clove Garlic
  • 1/4 cup Onion

• Pasta & Grains

  • 1/2 lb Cavatappi pasta

• Baking & Spices

  • 1 Black pepper

• Oils & Vinegars

  • 1 tsp Vegetable oil

• Dairy

  • 2 tbsp Butter, unsalted
  • 1 cup Heavy whipping cream
  • 1 1/4 cup Parmesan cheese, grated

Found on chocolatemoosey.com

Description

Ingredients

• 1/2 pound (8 ounces) uncooked cavatappi pasta
• 2 cups chopped fresh or frozen broccoli
• 1 teaspoon vegetable oil
• 1 large boneless skinless chicken breast, cut into 1 inch pieces and lightly salted
• 1/4 cup chopped onion
• 2 tablespoons unsalted butter
• 1 clove garlic, minced
• 1 cup heavy whipping cream
• 1 1/4 cup grated Parmesan cheese
• Black pepper, to taste

Directions

• Bring a large pot of salted water to a boil. Cook pasta as directed on the package until al dente, roughly 10 minutes. During the last 3-5 minutes of cooking, add the broccoli to the boiling water. Drain into a colander.
• While the pasta is cooking, in a large skillet over medium heat, heat the oil. Add the chicken and onion and cook for 3 minutes. Flip and cook for another 3-4 minutes or until the chicken is fully cooked. Transfer the chicken to a bowl and keep warm.
• In the same skillet (no need to clean), melt the butter, scraping up any brown bits left behind from the chicken. Add the garlic and cook 60 seconds. Slowly whisk in the cream then whisk in the cheese. Bring to a boil. Cook for 3-5 minutes or until thickened.
• Toss together the pasta, chicken, and sauce then serve hot. Garnish with black pepper.