CHICKEN, BROCCOLI & BUCATINI ALFREDO
Ingredients
1 lb. Bucatini
4+ quarts Cold water
+/- 1/2 lb. Cooked chicken
+/- 1/2 lb. Fresh broccoli (about 1-1/2 c.)
2 cloves Garlic, peeled and minced
8-10 Sage leaves, fresh (plus more for garnishing, if desired)
2 c. Heavy cream (or half-and-half)
1/4 lb. Unsalted butter, cut in tablespoon-size pieces
1 tbsp. Olive oil
1/2 c. Grated Parmesan cheese, divided, plus more for serving
1/4 c. Grated Romano cheese
1 tbsp. Lemon zest
1/8 tsp. Ground white pepper
a good dash Frank’s®
Kosher salt
Fresh ground black pepper
Directions
• In a vegetable steamer, steam the broccoli for about 8 minutes, until a paring knife easily pierces it.
• Immediately shock the broccoli in a bowl of ice water. (It stops the cooking and preserves the bright green color.)
• In a large stock pot, bring the water to a rolling boil. Once boiling, salt the water liberally (about one tbsp.).
• Cook the pasta according to package directions, just about a minute shy of al dente.
• While the pasta is cooking, melt the butter in a large, deep skillet (or sauce pan) over medium heat.
• When the butter has stopped bubbling and foaming, add the olive oil, cream, sage, white pepper, and garlic.
• Increase the flame to medium high, and simmer 2-3 minutes, until the butter and cream have combined and thickened very slightly. Add the Frank’s®. Stir quite frequently.
• Shut off the flame, and stir in about half the Parmesan and all the Romano cheeses, stirring continuously.
• Cook for sauce for another 1-2 minutes, until cheeses have incorporated, and the sauce has thickened.
• Remove the sage leaves.
• Adjust the seasoning to taste.
• Using tongs, incorporate the pasta into the sauce. Add half to one cup of the pasta cooking water to help the sauce adhere to the pasta.
• Add the broccoli and chicken.
• Toss the pasta, chicken and broccoli for 1-2 minutes more.
• Shut off the flame, and add the rest of the Parmesan, the lemon zest, and toss again.
• Twirl the pasta into four to six warmed serving bowls, and evenly distribute the chicken and broccoli.
• Top with more grated Parmesan, and garnish with sage leaves (if desired).
• Serve steaming hot.
This is my version of this classic Italian-American dish, firmly rooted in tradition, with Lidia Bastianich’s brilliantly delicious idea of marrying the sage with butter. It is a complete meal in itself, and it pairs nicely with a good Pinot Grigio.
Comments
Post a Comment