Ingredients
1-2 Chicken Breasts (depending on how many servings you require, I use 1 breast for two meals, so 2 breasts would make 4 servings)
2 Tbsp Olive Oil
1 ½ Cups Broccoli, cut into Florets
⅔ Cups Shredded Yam
½ Cup of Butter
2 Cloves of Garlic, minced
½ Cup Cream
1 Cup Shredded Mozzarella (or 6 mini mozzarella balls)
⅓ Cup Shredded Parmesan
2 Tsp of Salt
Instructions
Total Cook and Prep Time: 40 Minutes
Makes Appx: 2 Servings
Prepare your ingredients in advance, as you will need to be able to multitask between 4 burners. Chop broccoli into florets, shred your yam (using a food processor shred setting or a hand grater), mince the garlic, and shred the mozzarella.
Place 2 pans (I used cast iron) on the stove along with two saucepans. Turn both of the cast iron pans on to low-medium heat.
Place 1 tbsp of olive oil on each cast iron pan and allow the oil to heat (appx 1-2 minutes).
Fill one saucepan with water and set on the back burner, this will be used to cook your pasta but it can be set aside for another 30 minutes.
Set the other saucepan on a burner on low-medium heat and add the butter, allow it to melt. You are using every burner of your stove - so it’s best to have all of your ingredients chopped and ready to go before you start heating your burners.
While the butter is melting add the raw, fresh chicken breast on one of the cast iron pans and sprinkle a tsp of salt on top. Keep this burner on low/medium heat as cast iron pans tend to hold onto heat more; however they provide a nice browed chicken skin. The chicken will take approximately 25-30 minutes to cook all the way through, be sure to flip.
Add the floretted broccoli and shredded yam to the other cast iron pan and sprinkle with 1 tsp of salt, flipping every few minutes.
Once butter has melted in your saucepan add the minced garlic and turn up the burner heat slightly to medium, slowly adding and whisking in cream bringing it to a low bubble.
While making your alfredo, be sure to check in with your other pans, flipping the chicken occasionally, and mixing around the broccoli and yam.
Add mozzarella and half of the parmesan to the butter/cream saucepan, whisking constantly until the cheese is melted. Once cheese is melted, turn the heat down to low and allow the sauce to bubble and thicken for appx 5 minutes.
Turn the burner on to boil the water for the pasta noodles to high, and wait for the water to boil. Once boiling, add desired amount of pasta (I used a fresh cauliflower pasta). If using fresh pasta it will only take 3-5 minutes to cook.
Assess your sauce consistency, if it still seems a little watery, add 2 tbsp of flour (or almond flour), or 1 tbsp of cornstarch dissolved in warm water. This will thicken the alfredo sauce.
Ensure the chicken breast is cooked all the way through, internal temperature should be 165 Degrees Fahrenheit.
Drain your pasta noodles once cooked.
Place noodles in a bowl, top with broccoli and yam, sliced chicken breast, and cover the whole thing with the alfredo sauce.
Optional Garnishes: Fresh mozzarella balls, a pinch of shredded parm, fresh basil leaves.
