Just when we thought our favorite alfredo dish couldn’t get any better, this one-pot game-changer came along. Cook the pasta in its sauce for a creamy dream come true - not to mention an infinitely easier clean-up.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
/ serving 4 people
/ serving 4 people
Chicken Stock Concentrate
Wash and dry all produce. Mince or grate the garlic. Finely chop the oregano leaves. Thinly slice the chicken into bite-sized strips and season with salt and pepper.
Heat a large drizzle of oil in a large pan over medium-high heat. Add the broccoli to the pan and cook, tossing, for 4-5 minutes, until softened and bright green. Add a splash of water, as necessary, to help. Season with salt and pepper, then remove from pan and set aside. Heat another large drizzle of oil in the same pan over medium-high heat. Add the chicken to the pan and cook 2-3 minutes per side, until golden brown. Remove from pan and set aside with the broccoli.
Start the sauce: Heat 2 Tablespoons butter in the same pan over low heat. Add the garlic to the pan and cook for 30 seconds, until fragrant. Add the stock concentrate, a large pinch of salt, and 3 cups water to the pan. Scrape up any browned bits from the bottom of the pan.
Add 1 cup milk and the spaghetti to the pan. Bring to a boil, then reduce to a simmer for 15-20 minutes, until the pasta is al dente and liquid has reduced to a creamy consistency. TIP: If the liquid absorbs before the pasta is al dente, add a splash of water.
Add the broccoli, chicken, chopped oregano, half the Parmesan cheese, and 2 Tablespoons butter to the pan. Cook, tossing, for 1-2 minutes, until warmed through. Season with salt and pepper.
Serve: Divide the pasta between bowls and garnish with the remaining Parmesan cheese. Enjoy!