Chicken Broccoli White Cheddar Alfredo

 

  • How To Make It:

Super easy. I cubed 2 medium boneless skinless chicken breasts and marinated them in basalmic vinaigrette over night.

Any vinaigrette will do – I just wanted to use up the rest of that bottle.

I seasoned (with salt/pepper) and sauteed the chicken until almost cooked through before adding a couple tbsp of butter, 2 cloves of minced garlic, and about 1 and a half cups of leftover steamed broccoli from the other day.

Once heated through, I poured in a jar of premade alfredo to use as a base for my cheese sauce, making sure to scrape up everything off the bottom of the pan.

I dropped the heat down to medium/low and let it simmer while I grated up some white cheddar.

Threw in about a cup of the cheddar and stirred until it was all melted and then tossed in about 8oz of boiled penne (8oz dry). Served with grated parmesan cheese sprinkled on top.

Enjoy