Monday, November 14, 2011

Foodbuzz Tastemaker - Chicken and Broccoli Alfredo

As part of the Foodbuzz Tastemaker Program I received a jar of Classico Light Creamy Alfredo Sauce. I decided to make Chicken and Broccoli Alfredo and asked my cooking board how to season the chicken. Elly from Elly Says Opa! recommended blackening seasoning, which sounded great.

(Photo from Classico since I forgot to take a photo of my own jar)

I was pleasantly surprised by how good the sauce was especially since it's a light sauce. The blackening spice on the chicken was perfect and went well with the broccoli and sauce. I cooked it over lower heat so it didn't burn/blacken. My only issue was the amount of sauce. I should have realized how small the jar was and used maybe half a box of pasta instead of the full pound. There wasn't enough sauce to go around, which was a real shame. If you're using a full pound of pasta buy two jars.

This was a great and easy meal.

Blackened Chicken and Broccoli Alfredo
Chicken recipe from Elly Says Opa!; the rest of it was my own

1/2 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon ground pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
1/4 teaspoon thyme
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
3 teaspoons canola oil, divided
2 boneless, skinless chicken breast halves
3 broccoli crowns, cut into florets
1/2 lb pasta
1 jar Classico Light Creamy Alfredo Sauce
1/2 cup milk
Freshly cracked black pepper

Mix together the all of the herbs/spices. Rub 1 teaspoon of oil into each piece of chicken, and then press the spice mixture into both sides.

Heat remaining 1 teaspoon of canola oil in a cast iron skillet or other non-stick skillet until it's smoking (this will take a few minutes).

Place the chicken breasts in the hot skillet. Cook about 5 minutes per side, or until chicken is cooked through. Remove to a cutting board and let stand 5 minutes, then slice on a diagonal.

Meanwhile, bring a large pot of water to a boil. Add salt and pasta. Cook according to package directions. Add the broccoli florets to the pot during the last 4 minutes of cooking. Drain and return pasta and broccoli to the pot. Add the jarred sauce and stir to coat. Put milk in the jar, replace the lid and shake to loosen any sauce stuck to the side. Add milk and sauce to the pasta. Season with freshly ground black pepper.

Plate pasta and serve sliced chicken over the top.
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1 comment:

  1. Yum! I will have to try the chicken version with the rest of my sauce!!


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