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Image by Mae Mu

Seared Chicken Alfredo with Broccoli & Bell Pepper

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Seared Chicken Alfredo with Broccoli & Bell Pepper



2 boneless chicken breasts
1 tbsp steak seasoning (Montreal, or similar)
1 tbsp butter
1 tbsp olive oil

12 oz package of Valicenti Gluten-Free Natural Trenne (or any other short pasta)
2 tbsp butter
1 tbsp olive oil
2 cloves garlic, minced
1 medium onion, diced
1 small bell pepper, diced (optional)
1 1/2 c broccoli florets, lightly steamed (optional)
1/2 tsp Dijon mustard
1 1/2 cup light cream
2oz white wine (we used a Sauvignon Blanc)
1/2 cup grated parmesan cheese
Fresh chives or parsley, chopped, to garnish


Pat chicken breasts dry, and butterfly. Heat olive oil and butter in an oven-safe pan (cast iron works wonderfully). sprinkle both sides of chicken with steak seasoning and place chicken into pan. (If you don’t have steak seasoning on hand, mix together some salt, pepper, garlic & onion powder, and some paprika to use instead) Sear chicken breast until golden brown then finish in a preheated 350 oven for 20 min. Set aside.

In a large sauté pan, warm butter and oil over medium high heat, sauté the garlic, onions, peppers and mushrooms until soft. Add Dijon mustard and deglaze pan with white wine.

Let simmer for a few minutes then add cream and allow to reduce by half or until the sauce begins to thicken.

Boil pasta as the package instructs, strain, then add into the sauce pan and incorporate into the sauce.

Slice chicken breasts into bite-sized pieces and add it along with the parmesan cheese, combine and then mix in the pasta, garnish with the herb of your choice and serve with more Parmesan on the side.

Serves 3.


(Feel free to substitute your own choice of vegetables as well!)

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