Chicken Broccoli Alfredo

You will need:

10 ounces broccoli

8 ounces penne pasta

1 tbsp butter

1 tbsp oil

1.5 pound chicken

breast

(1 large chicken breast)

4 garlic cloves, minced

1 cup heavy cream

1 cup milk{{more}}

1 1/4 cups mozzarella

cheese, shredded

Seasoning (salt, pepper,

onion) to taste.

Method

Cook broccoli in boiling water for 5 minutes; drain well. Cut into small florets. Cook pasta until it is still firm, not soft; drain. In a large skillet; heat oil and butter on medium-high heat (until hot, but not smoking) and sauté seasoned chicken breast for about 5 minutes on each side. Remove the skillet from heat, cover with the lid, and let the chicken rest, off heat, covered, until it is no longer pink in the centre and cooked through. Remove from the pan. Cut into bite-size pieces. Add minced garlic to the same skillet and cook it in chicken juices and oil remaining in the pan, scraping up the chicken bits from the bottom of the pan, on medium heat for about 30 seconds until garlic is fragrant, making sure to avoid burning. Add cooked and sliced broccoli and mix in with garlic. Remove from the pan. To make the creamy sauce, in the same skillet, heat up 1 cup of heavy cream until it boils. Immediately add the cheese and stir until melted and nice and creamy. Reduce heat to medium-low, and slowly, in small portions, add milk, constantly stirring, simmering, until nice and creamy consistency is reached. Add cooked pasta to the creamy sauce, then add broccoli. Taste and add additional seasonings to your taste. Top with sliced, cooked chicken.

Tip: If you are not able to get heavy cream, I use evaporated milk. Any part of the chicken can be used in whatever fashion you wish, once it is cooked thoroughly. When using frozen broccoli, I find it better to add to the end of the dish, as it cooks in half the time fresh ones needed.

Response to letter to the editor in the Midweek issue of September 20, 2016 titled “Kitchen Corner needs to showcase more local foods.”

Dear Ivona Bradley,

The original intention of Kitchen Corner was to present recipes that are quick and easy, of reasonable cost and not commonly prepared in SVG. I have made and eaten all of these recipes, with the exception of some of the vegetarian dishes and alcoholic beverages. I try to give substitutes for ingredients that may not be commonly found here. In regard to the health aspect, these recipes are not presented with the intention of being for consumption by eveyone. At the end of the day, individuals must take responsibility for their own health by making food choices appropriate for their health status.

The suggestion of including more local produce is, however, duly noted and there may be such additions in future as I, on occasion, do present recipes based on what members of the public request. Thank you for reading Kitchen Corner.

Carolyn