Chicken Con Broccoli Olive Garden Style Recipes

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GARLIC HERB CHICKEN CON BROCCOLI



Garlic Herb Chicken Con Broccoli image

This knock-off of the Olive Garden classic is not lacking in authenticity or flavor, if you miss this item on their menu be sure to give this a try

Provided by Amanda

Number Of Ingredients 16

10 oz Orechiette Pasta
4 C Broccoli
½ C Flour
1 Tsp Salt
1 Tsp Garlic Powder
1 Tsp Italian Seasoning
¼ Tsp Red Pepper Flakes
2 Chicken Breasts
2-3 Tbsp Olive Oil
1 Tbsp Butter
2 C half and half
1 Tbsp Minced Garlic
2 tsp chicken bouillon, I like "Better than Bouillon"
2 Tbsp Cornstarch
Salt, tt
Parmesan Cheese, Garnish

Steps:

  • Cook Pasta according to package directions until just tender, drain.
  • Steam and/or boil Broccoli until tender but not too soft. (I like to be a rebel and add the broccoli directly to the pasta water when the pasta has 6-7 minutes left to cook to save myself a dirty dish, it turns out perfect!)
  • While the pasta and broccoli are cooking mix flour, salt, garlic powder, italian seasoning, and red pepper flakes in a shallow bowl. Butterfly and tenderize chicken and dredge in flour mixture. Set Aside.
  • Heat 2 Tbsp olive oil in a large skillet over medium high heat. When the oil is very hot, add two pieces of chicken to pan. Cook undisturbed for 3-4 minutes before turning to the other side. Flip to the other side and cook another 2-3 minutes then lower the heat to medium and continue cooking until it reaches 165 degrees. Repeat with remaining two pieces of chicken adding more oil if necessary.
  • In a separate skillet, melt butter over medium heat. Add garlic and saute until fragrant. Mix half and half with bouillon and cornstarch and quickly whisk it into the pan. Continue to cook over medium heat until the mixture starts to bubble and thicken. Remove from heat and salt to taste. Add pasta and broccoli. Taste and adjust seasonings if necessary and serve with a chicken breast on top and garnish with freshly grated Parmesan cheese.

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