Cajun Chicken Alfredo with Broccoli



1 pound of penne or other small pasta
2 cups of broccoli florets
1 pound boneless, skinless chicken breast cutlets
2-3 tablespoons Cajun seasoning (see notes)
2 tablespoons of olive oil
2 tablespoons of butter
3 garlic cloves, minced
1/2 cup dry white wine
2 cups heavy cream
2 cups (8 ounces) Wisconsin Parmesan cheese, grated
Salt and pepper

How to do it
Heat oven to 200 ° F. In a large saucepan, bring 4 quarts of salted water to a boil.
Add the pasta and cook until al dente, about 9 minutes. Drain the pasta, reserving the cooking water. Reserve the pasta.
Return the cooking water to a boil. Add the broccoli; boil until just tender and bright green, about 2 minutes. Immediately immerse in a bowl of ice water. Drain and set aside.
Meanwhile, generously sprinkle both sides of the chicken with Cajun seasoning.
In a large skillet, heat the oil until shimmering. Arrange chicken in a single layer and sauté, turning once, until internal thermometer reaches 155 ° F, about 5 minutes per side. Remove from the pan, cover with foil and transfer to the oven to keep warm.
Wipe the pan with paper towels and return it to the stove. On medium-high heat, melt the butter and heat until it foams. Stir in the garlic; sauté until fragrant, about 30 seconds.
Whisk the wine; bring to a boil. Simmer until the sauce has reduced by half, about 2 minutes.
Whip the cream; simmer until slightly thickened, about 2 minutes. Stir in the Parmesan. Season with salt and pepper.
Add the reserved pasta to the pan and toss gently to coat. Arrange the broccoli on the pasta; top with chicken and top with additional Parmesan cheese. Serve immediately.
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