INGREDIENTS

1 PACKAGE OF ROTINI PASTA (450G)

2 TABLESPOONS OF BUTTER

2 TABLESPOONS SUNFLOWER OIL

1 TABLESPOON OLIVE OIL

1 WHOLE BROCCOLI CUT INTO FLORETS

2 TABLESPOONS OF ALL PURPOSE FLOUR

1 CUP VEGETABLE BROTH

1 CUP WHIPPING CREAM

GRATED PARMESAN CHEESE

1 TEASPOON SEA SALT

BLACK PEPPER TO TASTE

GARLIC POWDER TO TASTE

1 ONION

DIRECTIONS

  • SAUTEE BROCCOLI FLORETS IN SUNFLOWER OR GRAPESEED OIL FOR 5 MIN. WITH LID, ADD SALT & PEPPER (REMOVE FROM PAN AND PUT ASIDE)
  • ADD MORE OIL, ABOUT 2 TBSP. AND SAUTEE CHICKEN BREASTS ON BOTH SIDES FOR ABOUT 10 MIN. SEASON WITH SALT, PEPPER & GARLIC POWDER.  YOU CAN CUT CHICKEN BREASTS IN HALF TO SPEED UP COOKING TIME
  • ADD 3 CLOVES OF GARLIC WHOLE AND 1 ONION CHOPPED AND COOKING IT AT THE SAME TIME AS THE CHICKEN
  • TURN OFF HEAT AND COVER AND PUT ASIDE
  • COOK ROTINI PASTA FOR ABOUT 7 MIN. WITH SALTED WATER, DRAIN AND PUT ASIDE
  • FOR THE SAUCE: HEAT 2 TBSP. BUTTER WITH 1 TBSP. OLIVE OIL, ADD 2 TBSP. OF FLOUR, WHISK ON LOW HEAT AND ADD 1 CUP OF VEGETABLE BROTH THEN 1 CUP OF HEAVY CREAM, KEEP WHISKING AND ADD BLACK PEPPER AND GRATED CHEESE.  TURN OFF HEAT
  • COAT CHICKEN PIECES INTO SAUCE MIXTURE AND PLACE AT THE BOTTOM OF YOUR BAKING DISH
  • THEN COMBINE PASTA & BROCOLI WITH THE ALFREDO SAUCE MIXTURE, MIXING WELL PLACE THAT ON TOP OF THE CHICKEN AND ADD MORE GRATED CHEESE
  • COVER WITH FOIL & BAKE FOR 30 MIN. AT 375 DEGREES