| 1. |
In a medium sauce pan, combine heavy whipping cream, butter, parmesan cheese and cream cheese. Simmer for at least an hour on low heat uncovered. Stir ocasionally to keep from sticking to bottom of pan. If sauce starts to get to bubbly, reduce heat. Heat until cream chease and parmesan cheese are completely disolved and sauce starts getting thicker. |
| 2. |
Once sauce is ready, place broccoli in a steamer or in a microwave safe dish and cook until soft. While broccoli is cooking, pour olive oil in a large non-stick or stainless steel skillet and sauté garlic, basil and pepper. |
| 3. |
Add slices of chicken to the garlic oil mixture and seer in skillet until chicken is no longer pink and juices run clear turning often. |
| 4. |
Once the chicken and broccoli are cooked, mix the two items together in the skillet so the broccoli gets the seasoning mix of the oil and basil. |
| 5. |
Pour the Alfredo sauce over the broccoli and garlic chicken and stir gently.
|
| 6. |
Spoon out on plate to 4 equal servings. |
| 7. |
Note: if not watching carbs, boil noodles and add to bottom of the plate. |
