I don’t have a lot to say today before this recipe, but if you’re anything like me, you skip over these paragraphs anyways. Saturdays are for nursing my hangover with lots of water and lots of comfort food. This did the trick today.
- 2 lbs chicken tenderloin (cut up into chunks)
- 1 lb broccoli (cut into normal size pieces)
- bow tie pasta (or whatever you want, up to you)
- 1 container fresh grated Parmesan cheese
- 1 c 2% milk
- 1 c light cream
- 2 oz Neufchatel cheese (or light cream cheese)
- 6 cloves garlic, diced (split between steps)
- 4 tbs unsalted butter
- black pepper
- onion powder
- garlic powder
- italian flat leaf parsley
- In large skillet, brown chicken with a little bit of olive oil. Season chicken to your liking with onion powder, garlic powder, salt, and pepper. When chicken is cooked all the way through, remove to separate bowl or plate.
- In the same skillet, heat up a little more olive oil and cook half the garlic and the broccoli. Remove the broccoli when it is light green and still crunchy (nobody likes mushy broc). Season the broccoli as desired with your spices. When broccoli is cooked, pour it into the chicken bowl and get ready to use your skillet again.
- Boil water and start the pasta cooking process.
- In your skillet, melt the butter and toss in the other half of the garlic. Slowly add the milk and cream, and a generous portion of ground black pepper. Add some garlic and onion powder as needed. Add the neuf cheese. Heat on medium-low, whisking frequently until the sauce has thickened. I promise eventually it will thicken.
- Once the sauce is thickened, slowly start whisking in the parmesan cheese, a little at a time. It is important to be continually stirring here as to avoid a large chunk of melted cheese forming in your sauce.
- Once the parmesan is whisked throughout and the sauce is a thicc, cheesy, heaven, throw the broccoli and chicken back in. Stir to coat the meat and veggies before adding the pasta and mixing until fully combined.
- Top with additional parm and fresh parsley, cut up finely. WARNING: go easy on the parsley, I went a little overboard and it can be a strong flavor!