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Chicken & Broccoli Alfredo
Contributed by: Melinda
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.
4 cups cooked or raw poultry, cut into 1 inch cubes
2-3 cups raw Broccoli florets
1 recipe Alfredo
Sauce
Grated romano cheese
For raw poultry
Olive oil
1 cup dry white wine
- Heat oven to 350º
- If poultry is raw, sauté until lightly browned on all
sides, add wine and simmer until cooked through - don't over
cook
- Place raw broccoli florets in a casserole and microwave
for 2-3 minutes until blanched or alternatively blanche in
boiling water for 2 minutes
- Place cooked chicken with pan juices and blanced broccoli in a 13x9 inch
baking dish
- Pour alfredo sauce over the top, covering all exposed
surfaces
- Sprinkle with romano cheese
- Cover with aluminum foil and bake for 30 minutes
- Remove foil and continue baking until top is golden brown
- about 10-15 minutes longer
- Remove from oven, re-cover with foil and allow to stand 15
minutes
Serve with green salad
Questions about this recipe?
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