I’m clearly carbloading this week, and it’s not because I’m running a marathon, but because I’m cleansing next week (there will be a full post about it Sunday). If you read yesterday’s post, then you’ll be familiar with this process. When the One-Pan Pasta w/ Cherry Tomatoes and Basil turned out to be a major W, I knew I wanted to try making a different pasta dish using the same technique. That is how the One-Pan Broccoli Alfredo came to be.
This version required a tad bit more work, instead of two steps there’s four, but it’s still a quick and easy weeknight meal to make for you and your significant other or family. For this recipe I used penne, fresh broccoli florets, chicken broth, garlic, cream, thyme and grated cheese. The price point for this particular recipe is around 20 dollars and feeds 4 people.
This recipe produces a creamy, salty and cheesy result. The best part, the broccoli stays al dente, it was a pretty legit concern of mine when developing this recipe, there is nothing worse than soggy cafeteria style broccoli (you know what I’m talking about). However, I have an immense addiction to broccoli paired with Alfredo sauce so I had to try it! I need to mention to go easy on the salt when seasoning, the 2 cups of cheese will add a lot of the sodium. You can always add it in, but you can’t take it out.
If you’re looking to add some extra protein to this dish, you can include some diced chicken. I would recommend dicing up your chicken then pan frying it in some olive oil until it’s brown. Once the chicken is cooked then add the rest of the ingredients and follow the recipe below.
I hope you’ve enjoyed the carb loading recipes as much as my husband has! Shoot me an email or leave me comment if you have any questions or any suggestions, I adore hearing your feedback.