|
|
 |
| Ingredients: |
- 4 to
5 cups of broccoli florets
- 2 tablespoons
olive oil
- 4 skinless
boneless chicken breast halves
- 1 large
red bell pepper, thinly sliced
- 1 2/3
cups whipping cream
- 1 1/2
cups grated Parmesan cheese
- 1/2
cup grated Monterey Jack cheese
- 3/4
pound penne or mostaccioli, freshly cooked
|
Directions: |
Steam broccoli
florets until just tender, about 3 minutes; set aside. Preheat
broiler. Butter 13x9x2-inch broilerproof baking dish. Heat 2
tablespoons olive oil in heavy large Dutch oven over medium-high.
Working in batches, sauté chicken strips until just cooked through,
about 4 minutes. Transfer chicken strips to bowl. Add sliced
red bell pepper to Dutch oven and sauté until just tender, about
5 minutes. Add whipping cream, 1 cup grated Parmesan cheese
and all of Monterey Jack cheese. Simmer until sauce thickens
slightly, about 5 minutes. Add chicken strips and any juices
in bowl to sauce. Add freshly cooked pasta and steamed broccoli
florets and toss until sauce coats mixture, about 3 minutes.
Season to taste with salt and pepper. Transfer pasta mixture
to prepared baking dish. Sprinkle remaining 1/2 cup grated cheese
over. Broil until just golden on top, about 3 minutes, and serve.
|
| go
back to poultry recipes |
|
|
