Creamy Chicken Broccoli Alfredo over Angel Hair Pasta

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READY IN: 50mins
SERVES: 2
YIELD: 2 bowls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Defrost baby broccoli florets.
  • Cut chicken tenders into bite sized pieces about 1/2 - 1 inch long.
  • Heat extra virgin olive oil in large skillet.
  • Add minced garlic, onion powder, 1/2 tsp sea salt, 4 grinds fresh ground black pepper and chicken pieces.
  • Cook chicken until no longer pink stirring and turning chicken constantly. About 10 - 15 minutes depending on how big you cut the chicken.
  • Once chicken is done add baby broccoli florets and heat through.
  • Remove chicken and broccoli from pan and place in large glass bowl and cover with foil to keep warm.
  • Boil salted water in large sauce pan and make Angel Hair pasta to box specifications.
  • Rinse pasta in cold water (so it doesn't stick together while making sauce) then drain well. Cover sauce pan and sit aside while making sauce.
  • Making Alfredo sauce.
  • Separate egg putting yolk in small dish.
  • Add heavy whipping cream stirring constantly making sure it doesn't scorch.
  • Stir in 1/2 tsp sea salt, 1 tsp minced garlic and 4 grinds fresh ground black pepper and 1/2 c shredded Parmesan cheese (use quality cheese).
  • Stir constantly until cheese is melted between 10-15 minutes.
  • Temper egg yolk by adding small amount of hot liquid cheese/cream mixture in dish with the egg yolk stirring constantly until well incorporated.
  • Slowly add yolk mixture into sauce pan containing the cheese/cream mixture stirring constantly.
  • Simmer over medium low heat for 3-5 minutes until it reaches desired consistency. Don't worry it will thicken up quickly while simmering.
  • Add chicken and broccoli and mix well until heated through.
  • Place equal amounts of pasta in 2 bowls and top each with Alfredo Chicken and Broccoli sauce.
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