Chicken and Broccoli Alfredo Bowl
by Suzanne Ryan - Simply Keto
Ingredients
Chicken and Broccoli Bowls
- 1 tablespoon unsalted butter
- 1/2 cup chopped yellow onions
- 1 clove garlic pressed
- 8 ounces white mushrooms sliced
- 1 pound boneless, skinless chicken breasts or thighs, cooked and cubed or 1 prepared rotisserie chicken
- 2 cups broccoli florets steamed
- 1 cup Alredo sauce homemade or store bought
- 1/2 cup shaved parmesan cheese
- 2 teaspoons chopped fresh parsley or 1 teaspoon dried parsley
Homemade Alfredo Sauce
- 1/2 cup unsalted butter
- 2 cloves garlic pressed
- 4 ounces cream cheese cut into cubes
- 1 cup half and half
- 1/2 cup grated Parmesan cheese freshly grated is best
- 1/2 teaspoon dried ground oregano
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
Chicken and Broccoli Alfredo Bowls
- Melt the butter in a large skillet over medium heat. Add the onions, garlic, and mushrooms and cook until the onions are translucent and the mushrooms are cooked.
- Add the chicken, steamed broccoli, and Alfredo sauce. Stir and simmer for 2 to 3 minutes.
- Divide among 4 bowls and serve topped with the shaved Parmesan. Garnish with parsley, if desired.
Homemade Alfredo Sauce
- Melt the butter in a medium-sized saucepan over medium heat. Add the garlic and saute for 20 to 30 seconds, until fragrant.
- Add the cream cheese while whisking constantly. Once melted, slowly pour in the half-and-half and whisk until smooth. Gradually add the Parmesan cheese 1/4 cup at a time, while whisking continuously.
- Add the oregano, salt, and pepper and stir to combine. Simmer for about 1 minute to allow the flavors to blend; do not let the sauce bowl. check for seasoning and add more salt and pepper if needed.
- Remove from the heat and serve. Store leftovers in an airtight container in the refrigerator for up to 4 days.