136 Poultry Mains
Velvety alfredo sauce, accentuated with a pinch of nutmeg, smothers pan-fried chicken thighs and bright broccolini.
Chicken Alfredo with Broccolini Prep Time:
5 mins
Ingredients 1
⁄2 lb. (225g) broccolini, ends trimmed
3 TB. unsalted butter 6 oz. (170g) boneless, skinless chicken thighs 1 cup heavy cream 1
⁄4 tsp. freshly ground black pepper
1
⁄8 tsp. nutmeg
3
⁄4 cup grated Parmesan
Nutrition per Serving Fat
80% 15%
Protein
5% 1.8:1
Net Carb Ratio
834 74g Protein 32g Total Carbohydrate 14g Dietary Fiber 4g Net Carbohydrate 10g Calories Fat
Cook Time:
25 mins
Yield:
3 cups
1
Bring a medium saucepan of water to a boil over high heat. Add broccolini and boil for 2 minutes, or until bright green and fork tender. Immediately plunge broccolini into cold water to stop cooking. Set aside.
2
Heat a medium skillet over medium-high heat. When the skillet is hot, add 1 teaspoon unsalted butter.
3
Add chicken thighs to the hot skillet and cook for 4 to 5 minutes per side, or until browned and cooked through. Transfer chicken to a cutting board and cut into 1⁄2-inch (1.25cm) slices. Set aside.
4
Reheat the saucepan over medium heat. Add remaining 2 tablespoons and 2 teaspoons butter. When butter melts, whisk in heavy cream, black pepper, and nutmeg. Bring to a light simmer and cook for 2 minutes.
5
Whisk Parmesan into cream to thicken. Add sliced chicken and broccolini, and toss in the warm pan to fully coat. Serve immediately.
Serving Size:
11⁄2 cups
Broccolini is similar to broccoli, but has longer, thinner stalks and a milder flavor. But if you can’t find it, use broccoli florets.