DINNER/REGULAR
Chicken and Broccoli Alfredo Bake
Ready in 30 minutes
Makes 6 servings
Ingredients
2-3 chicken breasts boneless, skinless, cooked, and cubed
1 cup broccoli florets steamed then coarsely chopped
1 lb. penne pasta
8 Tbsp. butter
16 fl. oz. heavy cream
1 1/2 cups Parmesan cheese shredded, divided
2 egg yolks
1 9x13 foil tray or freezer safe casserole dish or 1 gallon freezer bag
Preparation Instructions
In a saucepan over medium heat, melt the butter and whisk in the heavy cream.
Whisk in egg yolk and 1 cup Parmesan cheese.
Simmer for 5 minutes, then remove from heat and set aside.
In a large pot, prepare pasta al dente as directed on the package.*
Drain and put back in the pot.
Pour ½ of sauce over pasta and toss to coat.
Gently mix in cooked, cubed chicken, broccoli, and the remaining sauce.
Dump into a 9x13 pan and top with the remaining Parmesan.
Cover with two layers of aluminum foil.
Freeze.
*Cook the pasta slightly underdone so that it doesn't get mushy when reheating.