30 min 2
Chicken and Broccoli Alfredo
Say good-bye to the pasta and let the chicken and broccoli soak up the lemony, peppery cream sauce. Feel free to add zucchini noodles.
2 large boneless, skinless free-range chicken breasts
⅓ cup broccoli florets
⅓ cup organic mascarpone
3 tablespoons organic heavy (whipping) cream
2 tablespoons Golden Ghee
2 teaspoons minced garlic
2 pinches sea salt
¼ teaspoon lemon pepper seasoning
2 tablespoons shaved organic Asiago cheese
Directions Preparing:5 minCooking:25 min
Step 1Bring a large pot of water to a boil over high heat. Add the chicken breasts, making sure they are completely submerged. Reduce the heat to low and simmer, covered, until the chicken’s internal temperature reaches 165°F, about 20 minutes. Remove the chicken and set aside.
Step 2Meanwhile, set a steamer rack inside a small saucepan and pour in just enough water to come to the bottom of the rack. Bring the water to a boil over high heat. Add the broccoli, cover the pot, and steam the broccoli until tender, about 6 minutes. Drain the broccoli and chop it into bite-size pieces.
Step 3In a medium skillet, heat the mascarpone, heavy cream, ghee, garlic, salt, and lemon pepper seasoning. Once the mixture is hot, reduce the heat to low and add the broccoli. Cook, stirring frequently, for 5 minutes.
Step 4In the meantime, use a fork to shred the chicken, discarding any tough fatty bits. Add the shredded chicken to the skillet and stir everything together until hot, about 2 minutes.
Step 5Divide the Alfredo between two plates, sprinkle with the Asiago cheese, and serve.
Nutrition Facts (per serving of 2)