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Chicken & Broccoli Alfredo

Although not an unusual concept, this recipe came about from leftover party food. We had a wine & appetizer event with 30 people and it's always hard to estimate how much people will eat. Of course, I always have more than I think I'll need and this case was no different. I did several batches of Paula Dean's chicken bacon wraps (using my own dry rub, of course) but I had enough chicken cut up for another couple of batches beyond what we needed. We also had some broccoli florets from the hummus tray, so I decided to turn it into comfort food.

What you need

  1. 4 cups cooked or raw poultry, cut into 1 inch cubes
  2. 2-3 cups raw Broccoli florets
  3. 1 recipe Alfredo Sauce
  4. Grated romano cheese
  5. »«For raw poultry»«
  6. Olive oil
  7. 1 cup dry white wine

How to make it

  1. Heat oven to 350º
  2. If poultry is raw, sauté until lightly browned on all
    3. sides, add wine and simmer until cooked through - don't over cook
  3. Place raw broccoli florets in a casserole and microwave for 2-3 minutes until blanched or alternatively blanche in boiling water for 2 minutes
  4. Place cooked chicken with pan juices and blanced broccoli in a 13x9 inch baking dish
  5. Pour alfredo sauce over the top, covering all exposed surfaces
  6. Sprinkle with romano cheese
  7. Cover with aluminum foil and bake for 30 minutes
  8. Remove foil and continue baking until top is golden brown - about 10-15 minutes longer
  9. Remove from oven, re-cover with foil and allow to stand 15 minutes

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