Chicken Broccoli and Ziti Alfredo
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!
1 lbziti or penne with lines
2 largeheads broccoli florets steamed
48 oz boneless skinless chicken breasts cubed
1shallot minced ( if you don't have shallot use finely minced red onion (i won't tell)
3-4cloves of garlic minced ( or more i like a lot)
1 ccup chicken stock
2 ccups half and half (or you can use light or heavy cream but half and half works for me)
1 ccup grated parmesan cheese (more if freshly grated, or to taste)
How to Make Chicken Broccoli and Ziti Alfredo
- Add shallot and sauté until translucent.
- Add garlic and continue cooking until it is fragrant being careful not to burn.