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Gluten Free Chicken Broccoli Alfredo
Prep time
Cook time
Total time
Gluten Free Chicken Broccoli Alfredo
Author: Jan Withington
Recipe type: Main
Serves: 4
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. Saute 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 saute 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
