Thursday, April 26, 2018

Chicken Broccoli Alfredo Bake

A new family favourite, so much better than a jar Alfredo sauce and so easy. This served all 6 of us plus leftovers.

Chicken Broccoli Alfredo Bake
Serves 6

  • 400g penne pasta
  • 4 garlic cloves crushed
  • 1 cup cream
  • 1 cup light evaporated milk*
  • 50g unsalted butter
  • Salt and pepper
  • 1 teaspoon Vegeta chicken stock powder
  • 500g chicken breast cut into small cubes
  • 1 small head of broccoli cut into small florets
  • 3/4 cup grated parmesan + another 1/2 cup parmesan for sprinkling ontop (optional)
  • 2 tablespoons fresh parsley chopped
  • 2 teaspoons of cornflour disolved in a small amount of water
  • Olive oil

1. Preheat oven to 180° fanforced. Boil pasta and broccoli until just tender and set aside. Heat a tablespoon of olive oil in frying pan and cook chicken until cooked all the way through. Set aside with pasta and broccoli.
2. Melt butter in a frying pan and fry garlic for a couple of minutes on a low medium heat. Add cream and evaporated milk. Season with salt and pepper. Stir in chicken stock powder. Allow to simmer on low for approx 10 minutes stirring every so often. Stir in 3/4 cup parmesan, cornflour mix and parsley and simmer for a couple of minutes or until it starts to thicken.
3. Combine broccoli, chicken, pasta and sauce in a rectangular casserole dish. Sprinkle 1/2 cup parmesan on top. Bake in oven for 20 minutes.

*You could use another cup of cream if you prefer, but I was trying to make the sauce a little lighter in fat.

xo Bec

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