Chicken and Broccoli Alfredo

I made this pasta dish for dinner tonight. The recipe comes from a handmade cookbook that I received at one of my wedding showers. I always love opening up this cookbook and finding fun recipes. It reminds me of that special...really special...time in my life that was so full of anticipation as I waited to FINALLY marry my sweetheart (who I'd been dating for almost 5 years!) Oops....sorry, got a little carried away there. :)

Anyway, this is a great recipe. It makes great leftovers, and the kids love this one, too! The original recipe calls for heavy cream. I prefer to use half-and-half, but if you want to use cream, it will just make a richer, thicker (and more fattening) sauce.

Here's the recipe...

Chicken and Broccoli Alfredo
recipe slightly adapted from "my engagement cookbook"...

8 ounces linguine
4 boneless, skinless chicken breasts
3 tablespoons plus 2/3 cup Parmesan cheese
3 tablespoons plus 1/2 cup butter
1 teaspoon salt
1 cup half-and-half
2 cups broccoli florets, cooked
pepper to taste

Cook pasta; drain and return to pot. Pour 3 tablespoons Parmesan cheese onto small plate; set aside. Place chicken between two sheets of plastic wrap and pound to about 1/4 inch thickness. Dip each chicken breast in Parmesan cheese to coat.

Heat 3 tablespoons butter over medium heat in large skillet and cook chicken until golden and tender. Set aside and cover with foil. Reduce heat to medium low. Add 1/2 cup butter and half-and-half and use whisk to remove bits from bottom of pan. Cook until slightly thickened. Add salt and pepper to taste.

Add cream mixture to pasta. Add 2/3 cup Parmesan cheese and broccoli; toss to mix. Cut chicken breasts crosswise into narrow strips. Serve chicken over pasta with additional pepper and Parmesan cheese, if desired.