Creamy Chicken and Broccoli
Almond Cauli-Rice and Sweet Peas
Wine Recommendation
Clos du Bois Chardonnay
Ingredients
- 2 (12-oz) pkg frozen broccoli florets
- 1½ lb boneless, skinless chicken thighs
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil
- ¾ cup low-sodium chicken broth
- ¾ cup heavy cream
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 cup freshly grated Parmesan cheese
Instructions
- Cook broccoli according to package directions.
- Meanwhile, sprinkle chicken with salt and pepper. Cook chicken in hot oil in a large skillet over medium-high heat 4 minutes per side or until browned.
- Reduce heat to medium; add broth, cream, garlic powder, and Italian seasoning. Cook 4 minutes or until thickened. Stir in cheese until melted. Add broccoli, tossing to coat. Serve over Almond Cauli-Rice recipe.
Side Dish Ingredients
- 2 (10-oz) pkg frozen riced cauliflower
- 1 (12-oz) pkg frozen sweet peas
- ½ cup slivered almonds
- ½ tsp salt, divided
- ½ tsp pepper, divided
Side Dish Instructions
- Cook cauliflower and peas according to package directions.
- Meanwhile, toast nuts in a dry skillet over medium heat 3 to 4 minutes or until fragrant. Stir nuts and ¼ tsp each salt and pepper into cauliflower.
- Stir ¼ tsp each salt and pepper into peas.
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