Olive Garden Chicken Broccoli Alfredo Food

COPYCAT OLIVE GARDEN™ CHICKEN ALFREDO

Steps:

• Cook and drain pasta according to package directions.
• Add olive oil to a cast-iron grill pan over high heat. Add 2 tablespoons butter to hot pan, then quickly add chicken breasts to the pan, seasoning with 1 teaspoon each of the salt and pepper.
• Cook chicken breasts until golden on first side, then flip over. Cover the pan and reduce heat to medium, cooking until chicken is no longer pink in the center, about 5 to 7 minutes on the second side. Place on a plate and cover with foil until cool enough to slice into strips.
• In a large, deep-sided skillet, melt remaining 1/2 cup butter over medium heat. Add garlic to pan, cooking until aromatic, about 30 seconds. Reduce heat to medium-low. Season with remaining salt and pepper.
• Whisk flour into butter, stirring until no chunks remain. Slowly whisk in cream.
• Continue to cook just until sauce is steaming and slightly thickened. Whisk 1/2 cup Parmesan into sauce, stirring until smooth. Remove pan from heat and cover until ready to serve.
• To serve, place pasta in a serving bowl or on plates. Top with sliced chicken and drizzle with sauce. Garnish with parsley and top with additional Parmesan, if desired.

OLIVE GARDEN CHICKEN ALFREDO RECIPE - (4.2/5)

Steps:

• Cook fettuccine according to package instructions. Drain and drizzle with olive oil to keep from sticking. Place large skillet over medium-high heat and coat with olive oil. When pan is nice and hot, add chicken strips. Reduce heat to medium and saute chicken until it turns white. Add more olive oil, as needed. Remove chicken from pan, then return glistening pan to medium heat. Add butter and cream cheese to pan, stirring constantly until well melted. Once melted, add milk a little at a time, stirring constantly. If milk begins to boil, reduce heat. Continue stirring and add parmesan and black pepper. Finally, add chicken and pasta to the sauce and stir until all ingredients are well incorporated and very hot.

CHICKEN CON BROCCOLI (OLIVE GARDEN STYLE)

Steps:

• First, cook the Broccoli.
• In a medium saucepan, cook the chicken in the olive oil, letting each side brown.
• Leave remaining oil drippings in pan, setting the chicken aside for now.
• In salted walter, boil the pasta, not quite all the way, (it will be simmered later).
• Drain the pasta, and place it back into pot.
• In the remaining olive oil from chicken, over medium, brown the garlic.
• When caremelized, add the heavy cream & cornstarch and stir well.
• Stir once in a while, allowing the sauce to thicken.
• When prepared, add the sauce to the pasta combining fettuccini pasta.
• Chop the chicken into cubes, toss in into pasta, add broccoi.
• Combine well, add in salt and pepper and the cheese.
• Enjoy!
• Remember, this is 4 servings, you may double.

CHICKEN AND BROCCOLI ALFREDO

Steps:

• Steam broccoli florets until just tender, about 3 minutes; set aside.
• Preheat broiler. Butter 13x9x2-inch broilerproof baking dish. Heat 2 tablespoons olive oil in heavy large Dutch oven over medium-high. Working in batches, sauté chicken strips until just cooked through, about 4 minutes. Transfer chicken strips to bowl. Add sliced red bell pepper to Dutch oven and sauté until just tender, about 5 minutes. Add whipping cream, 1 cup grated Parmesan cheese and all of Monterey Jack cheese. Simmer until sauce thickens slightly, about 5 minutes. Add chicken strips and any juices in bowl to sauce. Add freshly cooked pasta and steamed broccoli florets and toss until sauce coats mixture, about 3 minutes. Season to taste with salt and pepper. Transfer pasta mixture to prepared baking dish. Sprinkle remaining 1/2 cup grated cheese over. Broil until just golden on top, about 3 minutes, and serve.