chicken broccoli and ziti alfredo

Name: Chicken Broccoli and Ziti Alfredo
Prep time: 20 min
Cook time: 20 min
Yield: 6
Cuisine: Italian
Ingredients: 1 pound(s) ziti or penne with lines; 2 large - heads broccoli florets steamed; 4 - 8 oz boneless skinless chicken breasts cubed; 1 - shallot minced ( if you don't have shallot use finely minced red onion (i won't tell); 3-4 - cloves of garlic minced ( or more i like a lot); 1 cup(s) cup chicken stock; 2 cup(s) cups half and half (or you can use light or heavy cream but half and half works for me); 1 cup(s) cup grated parmesan cheese (more if freshly grated, or to taste)

(1 rating)

review

Recipe by

gary bannon

@gabannon

Brant Rock, MA

I used to just throw this together for a family dinner, always a favorite. When I started cooking for a living I had to make sure it was consistent so I came up with this. This is the quantity I have used when catering as it makes approximately one half pan. My daughter has been a server in a few restaurants and when we worked together she always had me make this for her shift meal. She says I make it better than the chef’s she has worked with. Let me know what you think!

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(1 rating)

yield 6 -8

prep time 20 Min

cook time 20 Min

method Saute

Ingredients For chicken broccoli and ziti alfredo

1 lb

ziti or penne with lines
2 large

heads broccoli florets steamed
4

8 oz boneless skinless chicken breasts cubed
1

shallot minced ( if you don't have shallot use finely minced red onion (i won't tell)
3-4

cloves of garlic minced ( or more i like a lot)
1 c

cup chicken stock
2 c

cups half and half (or you can use light or heavy cream but half and half works for me)
1 c

cup grated parmesan cheese (more if freshly grated, or to taste)

How To Make chicken broccoli and ziti alfredo

1
cook ziti in plenty of salted boiling water until just short of al dente

2
Heat olive oil in large sauté pan.
3
Sauté chicken in olive oil until tender but not quite done.
4
Add shallot and sauté until translucent.
5
Add garlic and continue cooking until it is fragrant being careful not to burn.
6
Make sure chicken is cooked thru and deglaze pan with about 3/4 of the stock scraping up any bits from the bottom of the pan and let reduce for a moment or two.
7
Stir in half and half and bring to a simmer.
8
Stir in parmesan cheese and continue stirring. The mixture should start to thicken.
9
Add ziti to the pan and stir to coat with the sauce. The starch in the pasta will continue to thicken the sauce. If it’s too thick add remaining chicken stock. Taste for seasoning, I usually add a little salt and pepper at this point
10
Fold in the broccoli
11
When it is hot and thick enough garnish with some fresh chopped parsley and additional parmesan. Serve with crusty bread and enjoy!
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chicken broccoli and ziti alfredo

Ingredients For chicken broccoli and ziti alfredo

How To Make chicken broccoli and ziti alfredo

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