Recipe: June: Chicken Bacon Broccoli Alfredo

It’s time for another recipe! First, the recipe. Then, me blathering onward about my occasionally questionable culinary capabilities and the memories this particular feast holds for me.

  • The Ingredients
    • 4 boneless, skinless chicken breasts, diced
    • 1 teaspoon garlic salt
    • 1 teaspoon black pepper
    • 8 cloves of garlic, chopped
    • 4 cups (32 ounces) broccoli floret
    • 1 cup heavy cream
    • 1 cup milk
    • 2 cups shredded Parmesan cheese
    • 8 strips of bacon, cooked and crumbled
  • The Way of Preparing
    1. Heat about 4 tablespoons of olive oil over medium high heat until it shimmers.
    2. Cook the chicken with the garlic salt and pepper.
    3. Add the garlic, broccoli and cook until the broccoli is warmed through.
    4. Add the milk, cream, Parmesan cheese, and bacon.
    5. Bring the mix to a boil; cook until thickened.
  • Notes
    • How to make better: add a quarter cup of ricotta cheese rather than a quarter of the milk.
    • Tweaks:
      • add 1/4 cup fresh chopped parsley
      • add 1/2 a teaspoon oregano
      • MORE GARLIC
      • Use already cooked bacon for a quick time-cutter.
      • Add some cooked angel hair pasta if you’re into a good pan sauce!

Memories

Okay, so Stephanie makes a fantastic version of this. Mine is okay, but not as good as hers.

No, I don’t get to share what makes it so good. Mostly because I have no clue.

Make this! Share pictures! Tag me!

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