Cajun Chicken Alfredo with Broccoli
Ingredients
The pasta
-
1
pound
penne pasta
-
2
cups
broccoli florets
The chicken
-
1
pound
chicken breast cutlets
-
2-3
tablespoons
Cajun seasoning
The sauce
-
2
tablespoons
olive oil
-
2
tablespoons
butter
-
3
cloves
garlic, minced
-
½
cup
dry white wine
-
2
cups
heavy cream
-
8
ounces
shredded Parmesan cheese
Seasoning
-
to taste
salt
-
to taste
freshly ground black pepper
Instructions
- Preheat the oven to 200°F.
- In a large pot, bring 4 quarts of water and 1 tablespoon of salt to a boil. Add the pasta and cook until al dente, about 9 minutes. Reserve the cooking water and remove the pasta.
- Return the reserved water to a boil, add the broccoli, and blanch for 1 to 2 minutes. Drain and plunge into ice water.
- Season the chicken with Cajun seasoning. Heat oil in a skillet over medium heat and cook the chicken until it reaches 165°F, about 5 minutes per side. Keep warm in the oven.
- Melt butter in the same skillet and sauté garlic until fragrant.
- Deglaze the pan with wine and reduce by half. Add cream and simmer until slightly thickened, then fold in Parmesan cheese and season with salt and pepper.
- Return the pasta to the skillet and toss to coat. Serve with broccoli on top, followed by the chicken and additional Parmesan.
Nutrition Facts (estimated)
Servings
6
Calories
909
Total fat
52g
Total carbohydrates
66g
Total protein
43g
Sodium
777mg
Cholesterol
193mg
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