The recipe for this Chicken dish with Sun-dried tomatoes, Broccoli in a creamy sauce is incredibly easy and fast to make. It’s perfect for busy weeknights and will take less than 30 minutes to prepare and get your hungry family around the dinner table. The Chicken with creamy sauce and Broccoli mixed with your favorite pasta is flavoured and satisfying meal. Topped with Basilica, freshly-ground black pepper and Parmesan cheese this tasty dish is great served over rice, quinoa, or tossed with extra sauce and pasta, like fettuccine or spaghetti.
Ingredients
6 small chicken boneless, skinless breasts, about 550 g
2 tbsp. olive oil (I used the oil from sundried tomatoes jar)
¾ cup (about 10 big pieces) sundried tomatoes, from the jar with oil
¼ cup fresh basilica, chopped
2 ½ cups broccoli florets
6 tbsp. Alfredo sauce
1 tsp. red pepper flakes
3 garlic cloves, squeezed
Salt, pepper, onion powder to taste
La Grille Montreal chicken spice or paprika, to taste
¼ cup grated Parmesan
Directions
Wash and clean the chicken. Trim the fat and the membranes.
Cut the meat to cubes or stripes, whatever you like the best.
Sprinkle the chicken with spices and mix well. I like to use Montreal chicken spice not only for its taste but also for a nice color it gives the meat after the frying or grilling. If you don’t have this spice, use the paprika.
Heat the oil in a medium-large skillet over the high heat and add the chicken pieces. Let the chicken get a nice golden brown color on one side before flipping it on the other side. It takes about 5 minutes.
After you flip the chicken and it gets nice and brown, add garlic and sundried tomatoes. Mix well.
The chicken cut to small pieces will be ready in no time. As soon as it gets this beautiful golden brown color from all sides, add broccoli, Alfredo sauce and Basilica.
Cover the skillet and reduce the heat to low. At this point the chicken is cooked and we only want to “steam” the broccoli. Cook it covered for about 2 minutes or until the broccoli is tender but still crunchy. Check it by piercing the stem.
Serve it over the freshly cooked spaghetti. Add fresh-ground black pepper and sprinkle Parmesan on top.
Enjoy your delicious meal!
Ingredients:
- 6 small chicken boneless, skinless breasts, about 550 g
- 2 tbsp. olive oil (I used the oil from sundried tomatoes jar)
- ¾ cup (about 10 big pieces) sundried tomatoes, from the jar with oil
- ¼ cup fresh basilica, chopped
- 2 ½ cups broccoli florets
- 6 tbsp. Alfredo sauce
- 1 tsp. red pepper flakes
- 3 garlic cloves, squeezed
- Salt, pepper, onion powder to taste
- La Grille Montreal chicken spice or paprika, to taste
- ¼ cup grated Parmesan
The Cooking Tale
Chicken in a Creamy Sauce with Sun-dried Tomatoes and Broccoli
The recipe for this Chicken dish with Sun-dried tomatoes, Broccoli in a creamy sauce is incredibly easy and fast to make. Topped with Basilica, freshly-ground black pepper and Parmesan cheese this tasty dish is great served over rice, quinoa, or tossed with extra sauce and pasta, like fettuccine or spaghetti.
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Step by step:
1. Wash and clean the chicken. Trim the fat and the membranes.2. Cut the meat to cubes or stripes, whatever you like the best.
3. Sprinkle the chicken with spices and mix well. I like to use Montreal chicken spice not only for its taste but also for a nice color it gives the meat after the frying or grilling. If you don?t have this spice, use the paprika.
4. Heat the oil in a medium-large skillet over the high heat and add the chicken pieces. Let the chicken get a nice golden brown color on one side before flipping it on the other side. It takes about 5 minutes.
After you flip the chicken and it gets nice and brown, add garlic and sundried tomatoes. Mix well.
5. The chicken cut to small pieces will be ready in no time. As soon as it gets this beautiful golden brown color from all sides, add broccoli, Alfredo sauce and Basilica.
6. Cover the skillet and reduce the heat to low. At this point the chicken is cooked and we only want to ?steam? the broccoli. Cook it covered for about 2 minutes or until the broccoli is tender but still crunchy. Check it by piercing the stem.
Serve it over the freshly cooked spaghetti. Add fresh-ground black pepper and sprinkle Parmesan on top.
Enjoy your delicious meal!
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