This Meal Is Both Yummy And Healthy: Chicken And Broccoli Alfredo Recipe!

This "Chicken and Broccoli Alfredo" recipe is so easy, so creamy and so quick to make, taking only about 30 minutes from start to finish, great for busy weeknights! The broccoli balances out all the creamy alfredo sauce, keeping it healthy and delicious.

The alfredo sauce for this chicken and broccoli alfredo recipe is a light sauce that thinly coats the noodles, for the perfect combination of flavor. Some of the ingredients you will need for this chicken and broccoli alfredo sauce recipe include rotini pasta, broccoli florets, olive oil, boneless skinless think sliced chicken breasts, kosher salt and freshly ground black pepper, unsalted butter all purpose flour, chicken broth, milk, heavy cream and freshly grated Parmesan. To start in a large pot of salted boiling water, cook the pasta according to package instructions. In the last two minutes of the pasta cooking time, add broccoli and drain well. Heat olive oil in a large skillet over medium high heat. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about three to four minutes per side. Let cool before dicing into bite-size pieces. Melt butter in the skillet over medium heat. Whisk in flour until lightly browned, about one minute. This is a recipe the whole family will love.

Broccoli is a vegetable in the cabbage family whose edible green flowerhead is eaten. Broccoli is high in vitamin C and dietary fiber. Broccoli also contains several nutrients with strong anti cancer properties, such as diindolylmethane and small amounts of selenium. A single serving of broccoli provides more than 30 mg of vitamin C and a half cup provides 52 mg of vitamin C. Boiling broccoli reduces the levels of suspected anti carcinogenic compounds, such as sulforaphane, with losses of 20–30 percent after five minutes, 4050 percent after ten minutes, and 77 percent after thirty minutes. However, other preparation methods such as steaming, microwaving, and stir frying had no significant effect on the compounds in the vegetable.

Cheese is a food that is derived from milk and produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It uses the proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During cheese production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind or throughout. Most cheeses melt at cooking temperature. Hundreds of types of cheese from various countries are produced, the styles, textures and flavors depend on the origin of the milk, whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging.

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