- 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.