Obviously, this isn’t a Filipino dish, but since she’s inspired by her husband, Rich, who used to be a lead cook at an Italian restaurant in Florida, pasta dishes have become one of Cathy’s favorite dinner meals to serve her loved ones. From Spaghetti to Fettucine Alfredo, she has learned to adapt some of these tasty pasta recipes that she tries her best to prepare, despite being a Ligaoenia through and through! Here’s one, Broccoli Chicken Alfredo using Penne pasta recipe for you.
Ingredients: 3-4 servings
1 box Penne pasta, cooked according to package direction
1-2 cups fresh chopped broccoli, cooked and hot
1/2 cup (1 stick) butter
1/2 tsp (1 clove) minced garlic
1/4 cup sliced mushrooms
1/4 cup diced red bell pepper
1/4 cup diced tomatoes
2 cups heavy cream
1/8 tsp garlic powder
1/8 tsp ground black pepper
1/4 cup freshly grated Parmesan cheese
2-3 cooked chicken breasts, diced
salt & pepper
Cooking Procedure:
- Follow package instructions on how to cook penne according. When rightly cooked, add broccoli and combine with penne pasta thoroughly. Drain and set aside.
- On a heated pan, melt the butter on a saucepan, over medium heat. Sautee minced garlic, add mushrooms and thinly diced, red bell peppers and tomatoes, apply the heavy cream, garlic powder and season it with salt and pepper.
- Let it simmer for 10-12 minutesi uncovered, while stirring ingredients frequently until sauce thickens. Add parmessan cheese and continue to stir until sauce has reached your desired consistency.
- Add the cooked, diced chicken and continue to heat through. Remove from heat when done. Serve Broccoli Chicken Alfredo Pasta hot!
Tip: Although Cathy chose Penne pasta for her Broccoli Chicken Alfredo dish, you can use any type of pasta, you so desire for.
