Rotisserie chicken broccoli alfredo pasta
Super easy weekday meal with leftover rotisserie chicken- quick and healthy pasta recipe! Add some crunchy broccoli and homemade Alfredo sauce and enjoy this yummy meal with your family.
Servings: 4 Servings
- 1/3 lb pasta
- 1 chicken breast from rotisserie chicken
- 2 cups broccoli
- 1 cup cream
- 1/3 onion
- 3 tbsp butter
- 1/2 cup Parmesan cheese freshly grated
- 1/8 tspn salt
- freshly grated pepper
- 3 medium cremini mushrooms
Cook pasta according to package directions
Chop onions and cook them in a large skillet with butter over medium heat until soft, about 3 minutes
Add sliced mushrooms and broccoli florets and cook for additional 2 minutes.
Meanwhile slice cooked chicken breast in to small pieces. Add to the pan. Add cream and bring to boil, turn it down to medium and cook for another 3 minutes.
Turn the heat down and add cheese. Add cooked pasta, mix it and plate, garnishing with chopped green onions and extra parmigiano cheese. Enjoy!
Use your favorite pasta for this recipe.
Feel free to add your favorite vegetables to the dish. Like corn, zucchini, eggplants, bell peppers or olives.
Don't cook chicken for too long, just simmer for couple minutes. You don't want to dry it out!
If all you have is leftover thighs or drumsticks, just take all the meat off the bone, chop it and use as directed in the recipe. Take the skin off too.
Calories: 558kcal | Carbohydrates: 35g | Protein: 24g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 149mg | Sodium: 395mg | Potassium: 574mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1539IU | Vitamin C: 42mg | Calcium: 224mg | Iron: 1mg