Ingredients
1½ package Barilla Spaghetti - gluten free
2 chicken breasts, skinless and boneless; cut into bite pieces
2 to 3 cups broccoli
3 garlic cloves, minced
fresh parsley, minced
salt and pepper
olive oil
ALFREDO SAUCE:
1 stick organic butter
1½ cups heavy whipping cream
2 teaspoons garlic, minced
½ teaspoon Badia Italian Seasoning Mediterranean Blend - gluten free
½ teaspoon salt
¼ teaspoon black pepper
2 cups parmesan, grated
Instructions
<ol>
<li>Drizzle chicken with olive oil then season with salt, pepper and parsley. Set aside</li>
<li>In a medium saucepan, combine butter and garlic. Sauté until fragrant then stir in the cream. Simmer on low heat for about 2 minutes then season with Italian seasoning, salt and pepper. Whisk in the parmesan cheese until melted. Set aside.</li>
<li>Cook the spaghetti according to package directions and set aside. In another pot cook the broccoli with enough water, drain and set aside.</li>
<li>Heat a large cast iron pan over medium high heat. Add a splash of olive oil then sauté garlic until fragrant. Cook the chicken for few minutes then add the spaghetti and broccoli. Pour alfredo sauce all over. Adjust seasoning.</li>
<li>Top with more parmesan cheese and parsley. Ready</li>
</ol>
