I did a write up not to long ago about Atkin's Low Carb Chicken and Broccoli Alfredo frozen meal. The thing is that I think most people don't realize what a simple meal that chicken and broccoli alfredo can be to make. I made some the other night in jut a few minutes.
What you need:
Chicken Breast
Broccoli
Shredded Parmesan Cheese
Butter
Half and Half
So here is basically how it works. Cook up your chicken and broccoli separately and when they are getting close to being finished turn the burner down to low and get started on your alfredo sauce. Thats really where the tricky part is.
For the sauce
1. Put some butter into a small saucepan and melt it on a low heat. I used about 2 Tbs.
2. When your butter is melted slowly add half and half, I used about 1/2 Cup.
3. Once your butter and milk mixture is good and hot together slowly add your cheese and stir it in small amounts at a time on low heat. The cheese will melt and you will start to create your sauce. I can't say exactly how much cheese that I used because I am eyeballing it the whole time. Add some and stir until you get the consistency you are looking for.
4. Make sure after you add the cheese you don't over cook the sauce or it will get lumpy, thick, and difficult to use. Once you have the sauce top the cheesy alfredo goodness you are looking for, pour it over the chicken and veggies and eat up. Its that simple.
I am sure there are other versions of this. What do you folks do differently?
What you need:
Chicken Breast
Broccoli
Shredded Parmesan Cheese
Butter
Half and Half
So here is basically how it works. Cook up your chicken and broccoli separately and when they are getting close to being finished turn the burner down to low and get started on your alfredo sauce. Thats really where the tricky part is.
For the sauce
1. Put some butter into a small saucepan and melt it on a low heat. I used about 2 Tbs.
2. When your butter is melted slowly add half and half, I used about 1/2 Cup.
3. Once your butter and milk mixture is good and hot together slowly add your cheese and stir it in small amounts at a time on low heat. The cheese will melt and you will start to create your sauce. I can't say exactly how much cheese that I used because I am eyeballing it the whole time. Add some and stir until you get the consistency you are looking for.
4. Make sure after you add the cheese you don't over cook the sauce or it will get lumpy, thick, and difficult to use. Once you have the sauce top the cheesy alfredo goodness you are looking for, pour it over the chicken and veggies and eat up. Its that simple.
I am sure there are other versions of this. What do you folks do differently?
