Entrees » Chicken Broccoli Alfredo
Print RecipeIngredients
- 2 cups broccoli florets
- 12 oz box or pkg penne pasta
- 2 oz (¼ cup) olive/canola oil blend
- 1 lb boneless, skinless chicken breast
- 1 cup all-purpose flour
- kosher salt
- coarse black pepper
- 2 tbsp unsalted butter
- 2 - 2½ cups light cream
- 1½ oz grated Parmesan cheese
- 1½ oz grated Romano cheese
How-to
- Bring a medium pot of water to a boil, and have a large bowl of ice water at hand
- Add broccoli florets to the boiling water. Cook briefly in the boiling water for 2 minutes. Remove and transfer directly into the bowl of ice water to “shock,” and stop the cooking process. (This cooking process is known as blanching which helps the vegetable maintain their vibrant color and nutritional value). Keep in ice water until cooled, then remove to a plate or bowl and set aside
- Cook a 12 oz box or package of pasta according to label directions, but remove from boiling water about 1-2 minutes sooner than suggested (the pasta will continue to cook in the sauce). Drain and set pasta aside
- In a large sauté pan, heat oil over medium-high
- Cut chicken breast into pieces or strips and coat pieces well with flour, shaking off excess flour
- Add chicken to the hot oil, season with salt and pepper lightly, and brown the chicken, about 2-3 minutes each side
- Pour excess oil out of the pan carefully, leaving the chicken in the pan. To the chicken add butter and 2 cups of light cream. Simmer and reduce by one-quarter, about 2 minutes
- Add broccoli, pasta and cheese. Toss until well blended. If too thick, add another ½ cup of light cream. Allow to simmer 2 minutes longer. Plate and serve immediately
Earl Quinn
Having spent the majority of his childhood with the Italian side of his family, Earl Quinn credits much of his inspiration in the kitchen to his late Sicilian grandmother. Earl drew from countless family events held at her home and began working at restaurants at the age of 13. Earl started cooking in a full-service restaurant by the age of 16 and by 19, he was running a kitchen in Nahant, MA. In his twenties and early thirties, Earl worked as both a sous and executive chef in several different establishments across the country. After moving back to Boston, Earl found it only natural to go back to his roots, in particular his grandmother’s influence, and focus on Italian cuisine. When Remon Karian was searching for the perfect-fit chef to carry out his own Italian-inspired cuisine at Fiorella's, he contacted his old friend and former colleague, Earl Quinn and the rest, as they say, is history.
Fiorella’s
A delicious pasta dinner prepared in no time encourages the whole family to eat broccoli. A quick boil and ice bath for the broccoli helps it retain its vibrant color and nutrients. The gorgeous green vegetable welcomes diners as opposed to the faded color of overcooked broccoli. Fiorella's Executive Chef Earl Quinn adds golden-brown sautéed chicken and a creamy cheese sauce. Great idea for a busy weeknight dinner.
Earl Quinn 5 stars based on 2 reviews
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