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1
Defrost baby broccoli florets.
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2
Cut chicken tenders into bite sized pieces about 1/2 - 1 inch long.
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3
Heat extra virgin olive oil in large skillet.
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4
Add minced garlic, onion powder, 1/2 tsp sea salt, 4 grinds fresh ground black pepper and chicken pieces.
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5
Cook chicken until no longer pink stirring and turning chicken constantly. About 10 - 15 minutes depending on how big you cut the chicken.
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6
Once chicken is done add baby broccoli florets and heat through.
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7
Remove chicken and broccoli from pan and place in large glass bowl and cover with foil to keep warm.
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8
Boil salted water in large sauce pan and make Angel Hair pasta to box specifications.
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9
Rinse pasta in cold water (so it doesn't stick together while making sauce) then drain well. Cover sauce pan and sit aside while making sauce.
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10
Making Alfredo sauce.
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11
Separate egg putting yolk in small dish.
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12
Add heavy whipping cream stirring constantly making sure it doesn't scorch.
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13
Stir in 1/2 tsp sea salt, 1 tsp minced garlic and 4 grinds fresh ground black pepper and 1/2 c shredded Parmesan cheese (use quality cheese).
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14
Stir constantly until cheese is melted between 10-15 minutes.
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15
Temper egg yolk by adding small amount of hot liquid cheese/cream mixture in dish with the egg yolk stirring constantly until well incorporated.
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16
Slowly add yolk mixture into sauce pan containing the cheese/cream mixture stirring constantly.
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17
Simmer over medium low heat for 3-5 minutes until it reaches desired consistency. Don't worry it will thicken up quickly while simmering.
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18
Add chicken and broccoli and mix well until heated through.
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19
Place equal amounts of pasta in 2 bowls and top each with Alfredo Chicken and Broccoli sauce.
