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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
- Drizzle chicken with olive oil then season with salt, pepper and parsley. Set aside
- 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.
- Cook the spaghetti according to package directions and set aside. In another pot cook the broccoli with enough water, drain and set aside.
- 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.
- Top with more parmesan cheese and parsley. Ready
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