If you are following my meal plan, then you already have made the breaded chicken breasts for this recipe.  Tonight, it’s dinner in 25 minutes with Chicken & Broccoli Alfredo.  Tip: cook the broccoli in the same pot of boiling water as the pasta.  Just drop the broccoli spears in in the last three minutes before the pasta is done.  Cover and cook al-dente.

Ingredients:

6 breaded chicken breasts, re-heated

1 box of linguine pasta

1 head of broccoli

1/4 cup of butter

3 Tbsp of flour

1 cup of heavy cream

1/4 cup of grated parmesan cheese

salt and pepper to taste

In a large stock pot, boil water then add pasta.  While pasta is cooking, take the broccoli and slice into thin long spears.  Drop the broccoli into the boiling pasta water and cover in the last 3 minutes of cooking the pasta.

To make the Alfredo Sauce, in a small saucepan, melt butter.  Add flour and stir to combine.  Add cream and whisk continuously over medium heat until the sauce begins to thicken.  Add parmesan and stir until smooth.  Remove from heat.

Assemble each plate by layering pasta, broccoli spears (in the formation of a circle with the heads towards the rim of the plate) and chicken breast in the center.  Spoon Alfredo Sauce on top.  Season with salt and pepper.