I had two stand-by things to order at The Olive Garden, and sadly, they have taken both of them off their menu. One was Chicken Vino Bianco. Oh, man, I loved that dish. When they got rid of it, I started ordering Garlic Herb Chicken con Broccoli instead.
Garlic Herb Chicken con Broccoli got me safely (and fat-ly) through two pregnancies every time I got the urge to eat something terrible for me. When they took it off the menu, I was pretty bummed out. Now, I just sit in there and stare sadly at the menu, not knowing what to do with myself.
This calls for orecchiette noodles. I found them at Trader Joe’s, but they the only difference is the shape. If you can’t find them, just use medium shells or something. Even spaghetti noodles would work fine.
I thought the finished product on this was almost *exactly* like the restaurant version. Possibly a little better. Oh, and it makes enough for four people for less than the price of one plate of it at The Olive Garden. So, neener neener, Olive Garden. 🙂
2 boneless, skinless chicken breasts
1 teaspoon Italian Seasoning
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon red pepper flakes
1/4 cup flour
3 Tablespoons olive oil
4 oz dry Italian Orecchiette noodles (or medium shells, or whatever you’ve got)
2 tablespoons of fresh, minced garlic
1 pint of heavy cream
1 tablespoon corn starch
1 chicken bouillon cube
1 teaspoon Italian seasoning
salt/pepper to taste
1 1/2 cups broccoli florets
grated Parmesan cheese for topping
Cut each chicken breast in half, and pound them thin. Sprinkle each side with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes, and then sprinkle with flour.
In a large pan, heat the olive oil. Cook the chicken for a few minutes on each side until lightly browned and the juices run clear. Remove from the pan and set aside.
Cook the pasta in a large pot of salted water until just al dente. Drain and set aside.
Make a rue out of the cornstarch and a few tablespoons of the heavy cream. Using the same pan with the bits of chicken and seasoning from the chicken, add the rue and the remaining cream to the pan. Season with chicken bouillon, Italian seasoning, salt and pepper. Cook for a few minutes until it thickens to an alfredo-like consistency.
Add broccoli and pasta and cook for a few minutes more until the broccoli and pasta are cooked perfectly. Top with chicken, sprinkle with Parmesan, and serve. Enjoy!