4 to 5 cups broccoli florets (about 1 large bunch)
2 tablespoons olive oil
4 skinless, boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
1 large red bell pepper, thinly sliced
1 2/3 cups whipping cream
1 1/2 cups grated Parmesan cheese
1/2 cup grated Monterey Jack cheese
12 ounces penne or mostaccioli pasta, freshly cooked
For this easy pasta recipe adapted from Epicurious, chicken breast strips combine with broccoli and cheese before being crisped under the broiler.
Adapted from Epicurious
1Heat the broiler. Butter 13-inch by 9-inch by 2-inch baking dish.
2Warm the olive oil in a large heavy pan or Dutch oven over medium-high heat. Working in batches, sauté the chicken strips until they’re just cooked through, about 4 minutes.
3Transfer the cooked chicken strips to a medium bowl. Add the sliced red bell pepper to the pan and sauté until just tender, about 5 minutes. Add the whipping cream, 1 cup of grated Parmesan and all of the Monterey Jack cheese. Simmer until the sauce thickens slightly, about 5 minutes.
4Add the chicken strips and any juices to the sauce. Add the freshly cooked pasta and steamed broccoli florets and toss until sauce coats mixture, about 3 minutes. Season to taste with salt and pepper.
5Transfer the pasta mixture to the baking dish. Sprinkle with the remaining 1/2 cup of Parmesan. Broil until just golden on top, about 3 minutes. Serve.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
How to Make Mom's Creamy Chicken and Broccoli Casserole