| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Dutch |
February 19 |
1 |
servings |
INGREDIENTS
| 4 |
c |
Broccoli florets; (from about 1 large |
|
|
; bunch), up to 5 |
| 2 |
tb |
Olive oil |
| 4 |
|
Skinless boneless chicken breast halves; cut crosswise into |
|
|
; 1/2-inch-wide |
|
|
; strips |
| 1 |
lg |
Red bell pepper; thinly sliced |
| 1 2/3 |
c |
Whipping cream |
| 1 1/2 |
c |
Grated Parmesan cheese |
| 1/2 |
c |
Grated Monterey Jack cheese |
| 3/4 |
lb |
Penne or mostaccioli; freshly cooked |
INSTRUCTIONS
Steam broccoli florets until just tender, about 3 minutes; set aside.
Preheat broiler. Butter 13x9x2-inch broilerproof baking dish. Heat 2
tablespoons olive oil in heavy large Dutch oven over medium-high.
Working in batches, saute chicken strips until just cooked through,
about 4 minutes. Transfer chicken strips to bowl. Add sliced red bell
pepper to Dutch oven and saute until just tender, about 5 minutes.
Add whipping cream, 1 cup grated Parmesan cheese and all of Monterey
Jack cheese. Simmer until sauce thickens slightly, about 5 minutes.
Add chicken strips and any juices in bowl to sauce. Add freshly
cooked pasta and steamed broccoli florets and toss until sauce coats
mixture, about 3 minutes. Season to taste with salt and pepper.
Transfer pasta mixture to prepared baking dish. Sprinkle remaining
1/2 cup grated cheese over. Broil until just golden on top, about 3
minutes, and serve.
Serves 4.
Bon Appetit February 1995
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“You’re on this planet for a purpose. Find it.”