A simple, classic creamy Alfredo sauce with strips of chicken and broccoli too, complete with flavors of parmesan, thyme, garlic & black pepper.
INGREDIENTS
1 tbsp Olive oil
2-3 Chicken Breasts, cut into stripes
1/4 tsp each Salt & Pepper
1/4 cup Butter
3 cloves Garlic, pressed (or minced small)
1 tsp Thyme
1/2 tsp Garlic Powder
1 Bay Leaf
1 tsp Roasted Garlic & Red Pepper
1 tsp each Salt & Black pepper
1/4 cup White Flour
1 1/2 cups Whipping Cream (35%)
1/2 cup Parmesan, grated (as well as a Parmesan Rind if you have it!)
1/2 cup Milk
1 cup or Broccoli Florets
For serving: Linguine Noodles (1 large handful)
INSTRUCTIONS
Begin by filling a large pot with water about 3/4s full. Add a dash of salt and put on the stove to boil.
Now in a large sauce pan or a high sided frying pan, brown Chicken stripes in olive oil until mostly cooked through I(about 5 minutes or so), be sure to season with salt and pepper! Remove chicken from pan and put in a bowl, set aside for now.
In that same frying pan, melt butter and while butter melts scrape up all the left behind chicken bits stuck on pan! This will add soooo much flavor to your sauce! Now add in garlic, thyme, garlic powder, bay leaf and salt and pepper. Cooking for a few minutes until garlic is fragrant. Now add in the flour and whisk or stir until it has combined with the butter and spices. It should form a sort of paste, this is called a roux. Now slowly add the whipping cream to the butter mixture and whisk constantly until combined. Continue to heat on a medium heat, the sauce should slowly start to thicken. Add in the grated parmesan cheese and the Parmesan Rind if you have one (this will add so much flavor to your sauce!) Be sure to keep an eye on it and stir often! Add the cooked chicken and whatever juices have accumulated back into the sauce.
If you feel like your sauce it becoming to thick add in a bit of milk. You may not need the full 1/2 cup! Use your judgement as to how runny you want your sauce to be. Finally taste test the sauce and adjust seasoning as need! I often add in a 1/4 or so a teaspoon more salt and pepper! And then finally add in the Broccoli florets, cooking for 5-10 ,minutes depending on how done you want the broccoli to be! (i like them a little crisper).
Once your pot of water is at a rolling boil, add in the noodles and cook until al dente (about 8-10 minutes), strain noodles and serve immediately topped with that tasty Alfredo sauce!
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