Chicken Ziti Broccoli Alfredo Recipe

Add the butter to the pot and melt it.

Chicken ziti broccoli alfredo recipe. Heat the olive oil in the pot over medium high heat and add the chicken. Simmer all together for about 20 minutes. Serve over hot fettuccine and sprinkle if desired with grated parmesan cheese.

Add cornstarch adjust amount to thicken sauce to your liking. 1 16 ounce package ziti pasta or penne salt to taste 2 tablespoons butter 1 onion chopped 2 cloves garlic minced 2 16 ounce jars alfredo sauce 2 cups shredded havarti or cheddar cheese. Once the butter is melted add the chicken and sprinkle with teaspoon salt and black pepper.

Sauté chicken in olive oil until tender but not quite done. Once sauce is cooked and thickens add broccoli and artichoke hearts stir all together and cook for another 2 to 3 minutes. Strain the pasta and broccoli in a colander and run cold water over to prevent the broccoli from over cooking.

Stir in chicken broth and milk and bring to a boil. Stir in pasta broccoli and chicken. Heat olive oil in large sauté pan.

Whisk in flour and cook for 1 2 minutes or until golden. Reduce heat to low and simmer covered stirring occasionally until broccoli is heated through about 5 minutes. Season the chicken with season salt and pepper.

Heat 1 4 cup of oil in a large skillet over medium heat. Bring to a boil over medium high heat. Gradually whisk in chicken broth and milk and cook whisking constantly until incorporated about 1 2 minutes.