Salmon (or chicken) and broccoli alfredo

By Diane_Lee

Ingredients

• 4 cups broccoli florets (from about 1 large bunch)
• 2 tablespoons olive oil
• 4 skinless boneless chicken breast -- cut crosswise into 1/2 inch wide strips
• 1 pound salmon steak -- (substitute for chicken)
• 1 red bell pepper -- thinly sliced
• 1 2/3 cups whipping cream
• 1 cup parmesan cheese -- grated
• 1/2 cup parmesan cheese -- grated
• 1/2 cup monterey jack cheese -- grated
• 3/4 pound penne or mostaccioli -- freshly cooked

Details

Servings 8

Preparation

Step 1

steam broccoli florets until just tender, about 3 minutes, and set aside

preheat broiler and butter 13 x 9 x 2 broilerproof baking dish

heat olive oil in heavy large Dutch oven over medium high. Sautee chicken strips till just cooked through, about 4 minutes, and set aside in a bowl.

Add sliced bell pepper to Dutch oven and sautee till just tender, about 5 minutes. Add whipping cream and 1 cup parmesan cheese and all of Monterey jack cheese. Simmer till sauce thickens slightly, about 5 minutes.

Add chicken strips to Dutch oven along with any juices in the bowl. Add pasta and broccoli and toss till coated, seasoning to taste with salt and pepper, about 3 minutes.

Transfer to baking dish and sprinkle 1/2 cup grated parmesan on top. Broil till just golden, about 3 minutes, and serve.