One-Pot Chicken Alfredo
with penne, broccoli & cheese
Cutting down on effort doesn't have to mean sacrificing flavour! This one-pot recipe brings everything together in a single dish, making mealtime simple, satisfying and easy to clean up afterwards.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 piece
Garlic
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
90 g
Penne
(Contains: Gluten, Tarwe May be present: Soja, Mosterd)
180 g
Broccoli
25 g
Grated Gouda
(Contains: Melk (inclusief lactose))
½ piece
Onion
1 piece
Chicken breast with Mediterranean herbs
Not included in your delivery
1 teaspoon
White wine vinegar
¾ tablespoon
Olive oil
200 milliliters
Low sodium chicken stock
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock. Chop the onion and crush or mince the garlic.
- Cut the chicken into rough chunks. Heat a drizzle of olive oil in a deep frying pan over medium-high heat.
- Fry the chicken for 3 - 4 minutes until evenly browned, then remove from the pan and set aside.
- Heat a light drizzle of olive oil in the same pan over medium-high heat. Fry the garlic and onion for 1 - 2 minutes.
- Add the stock, the cream, the white wine vinegar and the pasta, then season with salt and pepper.
- Cover with the lid and cook over low heat for 4 minutes, stirring occasionally.
- Meanwhile, cut the head of the broccoli into small florets and finely dice the stem.
- Stir in the broccoli and cook for 7 minutes.
- Add the chicken and cook for 5 more minutes (see Tip).
Tip: if the sauce is too watery, turn up the heat and allow to reduce a little longer, uncovered.
- Remove from the heat and stir in two thirds of the cheese, then season to taste with salt and pepper.
- Serve the pasta on deep plates and garnish with the rest of the cheese.
