Cami is loving to cook. And if I’ve learned anything as a parent, is to let your kids develop their talents. And Cami LOVES to cook and bake. And I LOVE to allow that to happen. Rarely the week goes by without her making creations in the kitchen. She makes dinner sometimes twice a week, cookies, brownies or cake bites, and her skills are becoming pretty amazing. She has made this meal 3 times now…. and I hope it happens at least a couple times per month. Love you Cami! And I love your chicken broccoli alfredo.
Chicken Broccoli Alfredo
4 chicken cutlets
12 oz. broccoli florets (cut the large ones in half)
1 tbsp. olive oil or butter (she uses butter)
1 lb. thin spaghetti or linguine
1 cup chicken broth
1/2 cup heavy cream
1/2 cup Parmesan cheese plus more for garnish
1 tsp. Badia complete seasoning
1 tsp. Kosher salt
2 tbsp. fresh basil
Cook the pasta according to pkg directions, being sure to season your water with Kosher salt.
Season your chicken with Badia and kosher salt both sides.
In a large skillet over medium heat, brown the chicken in butter, both sides until juices run clear. Remove the chicken to a cutting board. Set aside. Add the broccoli to the pan the chicken was in. Saute the broccoli for 3-4 minutes, then add the broth, heavy cream and 1/2 cup Parmesan cheese. Simmer for 2-3 minutes to thicken. Add the chicken back into the sauce.
Add the cooked drained pasta to the sauce with the chicken, and garnish with fresh basil and Parmesan cheese. Delish!