Chicken, broccoli and pasta baked in a creamy Parmesan sauce without onions.
KBy Kleins
Servings
3
8 oz Penne pasta
1 lb Boneless skinless chicken breast
3 cup Broccoli florets
3 tbsp Unsalted butter
3 clove Garlic
2 tbsp All-purpose flour
1 cup Whole milk
0.75 cup Heavy cream
1 cup Parmigiano-Reggiano, finely grated
0.75 cup Mozzarella, shredded
1 tbsp Olive oil
1.5 tsp Salt
0.5 tsp Black pepper
0.25 tsp Ground nutmeg
2 tbsp Fresh parsley (garnish)
Calories
978 kcal
Protein
62g
Carbs
36g
Fat
66g
Fiber
4g
Sugar
9g
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Sarah M. · Melbourne, AU
Prep and Cook
1. Heat the oven to 200°C (400°F) and grease a 9x13 inch (23x33 cm) baking dish. Bring a large pot of water to a boil with 1 tsp of the Salt (about 10 g per liter).
1.0 tsp Salt
2. Cut the Boneless skinless chicken breast into 2 cm (3/4 inch) pieces and season with half the remaining Salt and the Black pepper. Heat the Olive oil in a large deep skillet over medium-high heat and sear the chicken for 5-6 minutes until golden and just cooked through. Transfer to a plate.
3. Boil the Penne pasta for 3 minutes less than package time so it stays quite firm, adding the Broccoli florets for the final 2 minutes. Reserve 1/2 cup (120 ml) of pasta water, then drain without rinsing.
8 oz Penne pasta,
3 cup Broccoli florets
Alfredo Sauce
4. In the same skillet over medium heat, melt the Unsalted butter and stir in the Garlic for 30 seconds until fragrant. Whisk in the All-purpose flour and cook for 1 minute.
5. Slowly whisk in the Whole milk and Heavy cream, then simmer gently for 3-4 minutes until thick enough to coat a spoon. Remove from the heat and stir in two thirds of the Parmigiano-Reggiano, the Ground nutmeg and the remaining Salt until smooth. Loosen with a splash of reserved pasta water if too thick.
1 cup Whole milk,
0.8 cup Heavy cream,
0.7 cup Parmigiano-Reggiano, finely grated,
0.3 tsp Salt,
0.2 tsp Ground nutmeg
Assemble and Bake
6. Fold the pasta, broccoli and chicken into the sauce until evenly coated, then spread in the baking dish. Top with the Mozzarella and remaining Parmigiano-Reggiano.
0.3 cup Parmigiano-Reggiano, finely grated,
0.8 cup Mozzarella, shredded
7. Bake uncovered at 200°C (400°F) for 15-18 minutes until bubbling and golden on top. Rest 5 minutes, then sprinkle with Fresh parsley and serve.
2 tbsp Fresh parsley (garnish)
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