Brunch: Broccoli Chicken Alfredo

11:55 AM

Hello readers,
It's Broccoli Chicken Alfredo!

So with this post I'm gonna share with you some recipe that my brother and I made about a week ago when we were left alone at home by our parents.

At the day, I woke up feeling hungry but I saw nothing on the fridge. There was chicken nugget bag at the freezer so I grabbed it and also took a box of fusilli with me to the kitchen. I cooked the fusilli until it was all al dente (yes, I opened YouTube first), and right before I poured my chicken nugget to the hot oil, my brother woke up asked me to stop cooking *for myself* and told me that it'd be better to cook this recipe for both of us.

So we went to the hypermart to collect some other things (I told you, we got nothing at home), and then prepared everything then we were ready to cook!

My brother took the recipe from, I'll give you the link if you want to see it, but we changed the recipe a bit because of our nothing-in-the-fridge issues we had.

Just remember, this recipe is for 4 servings (if you serve it like the picture above).

So, the ingredients are:

  • 2 cups of fusilli pasta
  • Whatever amount of broccoli that you have at the fridge, depends how much you want it, chopped
  • 1 tablespoon of olive oil
  • 3 chicken nuggets, diced
  • 2 tabblespoons of butter
  • 2 tablespoons of all-purpose flour
  • 3/4 cup of chicken broth
  • 1 carton box Ultra Milk Low Fat High Calsium (250 ml)
  • 1/4 teaspoon garlic powder
  • Salt and pepper

Here are how we made it (instructions):
  • Boil the salted water (salt is just for taste), then cook the fusilii for 9 minutes. Within the last 2 minutes, add the broccoli. After 9 minutes, take them and drain well.
  • Heat the olive oil in a large skillet in the medium to medium high heat, add the chicken nuggets and cook them (just like how you usually cook it). After it cooked, take them aside.
  • Melt the butter in the skillet over medium heat and then pour the flour and whisk it until lightly browned, around 1 minute.
  • Pour in the chicken broth and milk while gradually whisk it. Let them cook while still keep an eye on them but keep whisking for about 1-2 minutes until incorporated.
  • Add the garlic powder and stir until slightly thickened (1-2 minutes).
  • Add in the fusilli, chicken, and the broccoli and gently stir them all until well combined, then season it with salt and pepper (don't forget to taste!).
  • You can serve the sauce as thick as you want. If you think the sauce isn't thick enough, just keep cooking it but don't forget to stir it gently otherwise it'll get burned.
  • Serve it while still warm!

So if you can see, there are some differences from the original recipe and what we made; we didn't use cheese and we didn't use heavy cream. We also changed the chicken breast with chicken nuggets, and unsalted butter with butter, just because we didn't have those. For the milk, we used the fat free one. And then, rather than garnished it with parsley (that we didn't have), we sprinkle some chilli flakes (Bon Cabe, if you're an Indonesian) on it. 

Oh, trust me, you don't have to doubt the taste because it's SO GOOD.. And the best thing is it's *a bit* guilt-free!

It's very easy, simple, and fast. Even for us, who didn't have anything at the fridge at the moment, we can grab anything else that were there. We didn't use some of the ingredients but     i t ' s  s t i l l  d e l i c i o u s !

My advice: you should try! Or if you want to try the original recipe, go ahead and try! Food makes us happy, no matter where the recipe comes from anyway. Hope you have fun making *and eating* it!

Thanks for reading, readers!

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