🍅🌿🐔🥦🧀🍄 Tuscan Garlic Chicken Alfredo Bowl with Crispy Parmesan Broccoli & Creamy Mushroom Basil Pesto Rosso
Yields: 2-3 servings
Prep time: 20 minutes
Cook time: 25-30 minutes
Ingredients:
🐔🌿 Tuscan Garlic-Herb Grilled Chicken Slices:
1 lb boneless, skinless chicken breasts, sliced into ½-inch thick cutlets
2 tbsp olive oil
3 cloves garlic, minced 🧄
1 tbsp fresh oregano, chopped 🌿 (or 1 tsp dried)
½ tsp dried basil
Salt & freshly cracked black pepper to taste
🥦🧀🧄 Crispy Garlic-Parmesan Broccoli Florets:
1 large head of broccoli, cut into bite-sized florets
2 tbsp olive oil
¼ cup grated Parmesan cheese 🧀
3 cloves garlic, minced
½ tsp red pepper flakes (optional, for a little kick)
Salt & freshly cracked black pepper to taste
🍅🍄🧀🌿 Creamy Twist: Sun-Dried Tomato Infused Mushroom Pesto Alfredo Cream Sauce Topped with Melted Mozzarella:
2 tbsp butter 🧈
8 oz cremini mushrooms, sliced
½ cup sun-dried tomatoes (oil-packed), drained and roughly chopped 🍅
2 cloves garlic, minced
¼ cup fresh basil leaves 🌿
1 ½ cups heavy cream
¾ cup grated Parmesan cheese 🧀 (for sauce)
½ cup shredded mozzarella cheese 🧀 (for topping)
Salt & freshly cracked black pepper to taste
Instructions:
Prepare Crispy Garlic-Parmesan Broccoli Florets:
Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
In a large bowl, toss broccoli florets with 2 tbsp olive oil, ¼ cup grated Parmesan cheese, 3 cloves minced garlic, optional red pepper flakes, salt, and pepper.
Spread in a single layer on the prepared baking sheet and roast for 20-25 minutes, or until tender-crisp and nicely browned with crispy edges.
Marinate & Grill Chicken Slices:
While broccoli roasts, in a bowl, toss chicken slices with 2 tbsp olive oil, 3 cloves minced garlic, oregano, basil, salt, and pepper. Let marinate for at least 15 minutes.
Heat a grill pan or large skillet over medium-high heat. Grill or sauté chicken for 2-3 minutes per side, or until cooked through and nicely charred. Set aside.
Prepare Creamy Sun-Dried Tomato Infused Mushroom Pesto Alfredo Cream Sauce:
In a large skillet or saucepan, melt butter over medium heat.
Add sliced mushrooms and 2 cloves minced garlic. Cook until mushrooms are softened and lightly browned, about 5-7 minutes.
Stir in the roughly chopped sun-dried tomatoes.
Add fresh basil leaves to the skillet.
Pour in 1 ½ cups heavy cream and bring to a gentle simmer. Stir in ¾ cup grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste. (If you prefer a smoother "pesto" sauce, you can transfer the mushroom/garlic/sun-dried tomato/basil mixture to a food processor with a splash of cream, blend, then return to the skillet to finish the Alfredo).
Assemble & Serve:
Reduce the heat of the Alfredo sauce to low. Add the grilled Tuscan garlic-herb chicken slices to the sauce and stir to coat.
Sprinkle the shredded mozzarella cheese generously over the chicken and sauce in the skillet. Cover the skillet and let it melt for a few minutes until gooey and delicious.
Divide the crispy Parmesan-garlic broccoli florets among bowls.
Spoon the Tuscan Lemon Garlic Chicken Alfredo with its melted mozzarella and sun-dried tomato mushroom sauce generously over the broccoli. Serve immediately and enjoy this incredibly flavorful and comforting meal!
Tips for Success:
Sun-Dried Tomatoes: Use oil-packed sun-dried tomatoes for the best flavor and texture. Drain them well before chopping.
Mozzarella Melt: For an extra golden bubbly top, you can briefly place the skillet under the broiler for 1-2 minutes after the mozzarella is melted (watch carefully to prevent burning!).
Chicken Doneness: Avoid overcooking the chicken to keep it juicy and tender.
Broccoli Crispiness: Ensure broccoli is in a single layer on the baking sheet and not overcrowded for maximum crispiness.
Sauce Consistency: If the sauce becomes too thick, you can thin it with a splash of warm chicken broth or milk.