Chicken-Broccoli Alfredo

When you're expecting a crowd for dinner but are short on time, try this 30-minute recipe that serves eight. Both boneless chicken breasts and chicken sausages are added to the creamy pasta toss.

Chicken-Broccoli Alfredo
Servings: 8 Prep 15 mins Cook 15 mins

Ingredients

  • 2 tablespoons oil
  • 1 medium-size onion, halved and cut into 1/4-inch wedges
  • 2 cloves garlic, sliced
  • 3/4 cup chicken broth
  • 1 box (1 pound) rotini or any corkscrew-shaped pasta
  • 1 package (8 ounces) pre-cut fresh broccoli flowerets
  • 1 jar (16 ounces) prepared Alfredo sauce
  • 1/2 teaspoon dried Italian seasoning
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon cayenne
  • 3/4 pound thin chicken cutlets (about 4 cutlets), cut into 1/4-inch strips
  • 3 fully cooked Italian-herb or garlic-seasoned chicken sausages (about 7.5 ounces total) sliced into coins
  • 2 medium-size tomatoes (about 1 pound), cut into 1/2-inch wedges
  • 3 tablespoons grated Parmesan cheese

Make It

1. In large skillet, heat the oil over medium heat. Add the onion and garlic; saute for 5 minutes or until softened. If necessary, add about 1/4 cup of chicken broth to the skillet to prevent the onion or garlic from over-browning.

2. Meanwhile, bring a large pot of lightly salted water to boiling. Add the pasta; cook for 4 minutes. Add the broccoli. Return the water to a boil; cook for 5 minutes or until broccoli and pasta are cooked. Drain in a large colander.

3. Once the onion mixture is softened, add the chicken broth, the Alfredo sauce, Italian seasoning, nutmeg, cayenne and chicken strips. Bring to a simmer over medium-high heat; lower the heat and simmer for 3 to 4 minutes or until chicken is no longer pink.

4. Stir the chicken sausage and tomato wedges into the skillet. Gently heat through. Add the drained pasta and broccoli; stir gently to combine. Add 2 tablespoons Parmesan; toss to combine. Transfer the pasta to a large serving bowl or platter. Top with remaining Parmesan and then serve immediately.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 548, Fat, total (g): 29, chol. (mg): 88, sat. fat (g): 11, carb. (g): 45, fiber (g): 3, pro. (g): 24, sodium (mg): 761, Percent Daily Values are based on a 2,000 calorie diet.