Chicken Alfredo with Broccolini

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% Protein 15% Net Carb 5% Ratio 1.8:1

Calories 834 Fat 74g Protein 32g Total Carbohydrate 14g Dietary Fiber 4g Net Carbohydrate 10g Cook Time: 25 mins Yield: 3 cups

1Bring 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.

2Heat a medium skillet over medium-high heat. When the skillet is hot, add 1 teaspoon unsalted butter.

3Add 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.

4Reheat 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.

5Whisk 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.