One of my all-time favorite meals is Chicken Alfredo. It’s usually the dish I order when we go to an Italian restaurant. However, I rarely make it at home.
So last week as I was trying to think of gluten-free meals for our dinner menu, I thought I’d make an Alfredo sauce to spoon over chicken and broccoli. I didn’t want the pasta (even if it was gluten free) because it would make the meal too heavy.
Surprisingly, this meal took little time to make. Not surprisingly it was a crowd pleaser. My husband asked for it to be put on a regular rotation…and I have to agree!
Today I ate one of the leftover pieces of chicken. Since I had put all the leftover broccoli in with my husband’s lunch the other day, I needed a veggie to go with it. So I quickly steamed some green beans, which also compliment this dish quite well.
And unlike the Chicken Alfredo you take home from a restaurant, this Alfredo did not end up looking like a pool of grease when reheated. It was just as good the second time as it was the first.
I am so looking forward to making this meal again sometime soon!
Chicken Alfredo with Broccoli
- 4 small boneless skinless chicken breasts (or 2 large breasts halved)
- garlic salt
- 1 tablespoon coconut oil (or cooking oil of choice)
- 12 oz frozen broccoli
- 2 tablespoons butter
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon minced garlic
- 1 1/2 cup heavy whipping cream
- 3/4 cup grated parmesan cheese (up to 1 cup)
- Heat oil in a large skillet. Sprinkle chicken with garlic salt. Place chicken in skillet and cook on each side for 4-5 minutes, or until no longer pink in the middle.
- Meanwhile, in another skillet melt butter. Whisk in the cornstarch to make a roux. Slowly whisk in whipping cream. Cook over medium heat, stirring often, until thickened. Add in cheese, garlic and salt.
- Steam broccoli according to package cooking instructions.
- Place broccoli and chicken onto a platter. Spoon Alfredo mixture over the top. Serve immediately.