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Ingredients
| chicken breasts: 4 breasts |
| frozen broccoli: 1 lb |
| onions: 1 (finely diced) |
| garlic: 2 cloves (finely minced) |
| olive oil: 1 Tbl |
| alfredo pasta sauce: 1 lb |
| pasta (penne): 1 lb (whole-wheat) |
| grated parmesan cheese: 1/4 cup |
| salt: 1/2 tsp |
| black pepper: 1 tsp |
| garlic powder: 1 tsp |
Grilled Chicken Broccoli Alfredo
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
4 serving(s)
Tags
- Place chicken on cutting board and pound out lightly with a meat mallet. You don't want to flatten the chicken totally.
- Mix together salt, pepper and garlic powder. Sprinkle on chicken.
- Grill chicken 8-10 minutes per side or until center is no longer pink. Set chicken aside.
- Bring one gallon of water to a boil and cook penne 7-8 minutes until al dente. Drain.
- While the pasta is cooking, saute the minced garlic and diced onion in the olive oil until the onion begins to soften.
- Add broccoli to the onion and stir to coat with oil. Cook broccoli until it is heated through.
- Add the alfredo sauce to the broccoli and stir to combine. Allow to heat thorough and remove from heat.
- Toss alfredo mixture with the cooked and drained pasta.
- Top with sliced chicken breats and parmesan cheese.
- Serve with a crisp green salad and garlic bread.
- * If alfredo sauce is too thick, add 2-3 tablespoons of milk to thin it out.