Famous Recipes - Chicken-Broccoli Alfredo

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Chicken-Broccoli Alfredo 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 thick 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

Directions 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. Makes 8 servings.

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