Linguine with White Sauce & Grilled Chicken & Broccoli

Linguine with White Sauce & Grilled Chicken & Broccoli

Yield: 2 servings

Ingredients

  • 10 oz PQ's Fresh Linguine
  • 10 oz PQ's "Not So Fly for a White Sauce"
  • 8 oz grilled chicken breast, sliced or diced
  • 2 cups broccoli florets, or broccoli rabe
  • ¼ cup Italian-style breadcrumbs (or toasted panko)
  • 2 tablespoons grated Parmesan
  • 1 tablespoon olive oil
  • Fresh parsley, chopped (optional)
  • Fresh cracked black pepper

Method

  • Bring a large pot of generously salted water to a boil.
  • Add the broccoli to the boiling water and cook for 2–3 minutes until crisp-tender. Remove with a slotted spoon and set aside.
  • Cook the fresh linguine in the same pot for 2–3 minutes, or until al dente. Reserve ¼ cup of the pasta water before draining.
  • Meanwhile, warm the White Sauce in a large skillet over medium-low to medium heat, stirring occasionally for 2–3 minutes. Do not bring the sauce to a rapid boil, as high heat can cause the cream sauce to separate.
  • Add the grilled chicken and broccoli to the sauce and heat until warmed through.
  • Add the cooked linguine to the skillet along with a splash of the reserved pasta water, tossing gently until the pasta is evenly coated in the sauce.
  • Transfer to serving bowls and top with the Parmesan and breadcrumbs. Finish with fresh parsley and cracked black pepper, if desired. 

Tip:

Toast the breadcrumbs in a small skillet with a drizzle of olive oil until golden brown before sprinkling them over the pasta. They add a delicious buttery crunch that pairs perfectly with the creamy Alfredo sauce.

Don't overcook the shrimp. The shrimp will continue cooking slightly as they're tossed with the hot pasta and sauce. Remove the pan from the heat as soon as the shrimp are opaque and tender.