First I’d like to say I hope everyone had a wonderful 4th of July! We celebrated by BBQing with family. You know, traditional 4th grub…. hamburgers, hot dogs, baked beans, corn on the cob, and watermelon. The weather wasn’t too shabby, some occasional drops of rain, but mostly clear so we spent most of the day outside.
The morning of the 4th we went to a local parade like we do every year. This year however, we were able to witness a good deed. About 1/3 of the way into the parade, a man who was driving a tow truck for a local company stopped the parade dead in it’s tracks. We were all kind of wondering what he was doing, when he stepped out of his truck and crossed the street to hand deliver two heaping handfuls of candy to a little boy in a wheel chair. It was beautiful and heart warming, and made me feel lucky to witness such a wonderful display of humanity. I wish I would have been quick enough to take a picture, but I didn’t
Now onto the recipe….
Have I mentioned before that we love broccoli? This makes easy use of any and all broccoli that enters our house. My kids love it, and my husband has mentioned more than once that he would rather have my homemade alfredo than the store stuff any day. Problem was, the jarred stuff was sooo convenient.
Now that we are trying to save moolah for a house, some conveniences have to be sacrificed, and why not start with the ones that will improve something in our lives rather than make it feel like we are living with less.
Chicken and Broccoli Alfredo
1 lb chicken tenders
2 heads of broccoli cut into florets
2 lbs pasta ( I usually use 1 lb gluten free fettuccini and 1 lb reg fettuccini made in separate pans since only 2 of us is gluten free and lets face it, gluten free pasta is expensive!)
1 1/2 c heavy cream
1 1/2 c milk (2% or whole is fine)
3 egg yolks scrambled
3 c parmesan cheese ( I added some Italian cheese the last time because I ran out of parmesan, and it still came out great. Don’t be afraid to mix and match different cheeses once you feel comfortable, or if you run out of parm like me 😉
About 4 decent sized cloves of garlic chopped ( you can use more or less depending on how much garlic you like)
salt & pepper
fresh chopped parsley
Preheat oven to 400*F. Lay chicken on a cooking sheet and season with salt and pepper ( I personally like season-all and hot shots). Once the oven is heated, place chicken inside and cook for roughly 20-25 min or until cooked thoroughly.
While chicken is cooking place your water on the stove and boil. Chop the broccoli if it is not already chopped and place into steamer. (I have a pot that has a steamer insert inside it. If you do not have one, or a steamer at all, try placing a metal strainer on top of a pot of boiling water so that it is not touching the water. Place a lid over the veges inside the strainer and it works as a steamer)
Cook pasta according to box directions, with broccoli steaming on top.
In a separate pan, start to heat milk and cream on low. Make sure to continuously stir the milk mixture throughout the entire process so that it doesn’t curdle or burn. While stirring, mix in the egg yolk mixture. Once warmed slowly mix in the cheese, garlic, salt, and pepper. Continue to warm and stir until mixture thickens. Voila. Alfredo!!
Once pasta is cooked, drain and plate. Top with chopped chicken, steamed broccoli, and alfredo sauce. Sprinkle parsley on top and you’re done.
It’s pretty easy, but your arm will start to hurt after a little while from all the stirring. And my hubby is right, it is absolutely better than the store bought jarred stuff.