Directions: |
Directions:Preheat oven to 350 degrees.
In a shallow dish add flour, salt, pepper and Italian seasoning and mix with a fork. Dredge chicken pieces and shake off excess flour. Heat a large saute pan on medium high and add olive oil and after 1 minute press the garlic clove. After half a minute or so when the garlic is golden, add the chicken. Cook on each side for 3 minutes each. You may need to do two batches so you don't overcrowd the pan. If so, wipe the pan and add fresh oil and garlic or it will burn and be bitter. Remove the chicken and put in a sheet pan or baking dish and put in the oven for 10 minutes.
In a large pot add enough water to boil the pasta. Use package directions to get pasta al dente.
In a large Saute pan on medium heat, add the olive oil and after 1 minute press the garlic clove. After half a minute or so when the garlic is golden pour in the cream and stir. Add the salt and pepper and once the cream is lightly bubbling, reduce to simmer for 15 minutes. Add the Parmesan at the end of the 15 minutes and stir in.
While the sauce is simmering, add olive oil to medium saute pan on medium heat and after oil is hot press a garlic clove. When garlic is golden add mushrooms and bell pepper and saute on medium to low heat for 7 or 8 minutes.
After sauce has been simmering for 10 minutes fill a medium to large sauce pan with water and bring to boil. Separate broccoli into bite size flowerets. Add the broccoli and boil for 3 minutes and test for tenderness with a fork. It should be still firm but fork should skewer it easily. Drain the broccoli (but reserve the water to boil the peas) and add to the cream sauce.
At this point, I always fill Emma's bowl with the pasta, sauce and broccoli and add a piece of chicken on top as she doesn't like the other vegetables. You may consider this if you are feeding children. The other vegetables are completely optional anyway.
To the broccoli water I then add the peas and let them boil for 1 minute. Drain and add them to the sauce. Add the tomatoes, bell pepper and mushrooms and spinach and mix all together and cover with a lid for a couple of minutes to wilt the spinach. Serve alongside the chicken. |
Personal
Notes: |
Personal
Notes: I created this recipe to closely resemble the chicken con broccoli dish at Olive Garden. It is easy to make yet it does require a few pans and time management. I always get all my pans in place and ingredients chopped or sliced etc before I begin so it flows pretty easily after that. My youngest daughter, Emma, requests that I make this at least once a week. Also, it serves 6 to 8 people easily so it is a very easy dish to prepare when having guests. All you need to do is add bread and maybe a salad to satisfy everyone; just like they do at Olive Garden. Enjoy.
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