Chicken and Broccoli Alfredo
Servings
2
servingsPrep time
5
minutesCooking time
25
minutesCalories
632
kcalSay good-bye to the pasta and let the chicken and broccoli soak up the lemony, peppery cream sauce. Feel free to add zucchini noodles.
Ingredients
2 large boneless, skinless free-range chicken breasts
1/3 cup broccoli florets
1/3 cup organic mascarpone
3 tbsp organic heavy (whipping) cream
2 tbsp Golden Ghee
2 tsp minced garlic
2 pinches sea salt
1/4 tsp lemon pepper seasoning
2 tbsp shaved organic Asiago cheese
Directions
- Bring 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.
- Meanwhile, 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.
- In 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.
- In 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.
- Divide the Alfredo between two plates, sprinkle with the Asiago cheese, and serve.
Nutrition Facts
2 servings per container
Serving Size1 servings
- Amount Per ServingCalories632
- % Daily Value *
- Total Fat
63.2g
98%
- Total Carbohydrate
2g
1%
- Dietary Fiber 1g 4%
- Protein 44g 88%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.