The Hood Cream E-Cookbook is Packed with Delicious Recipes
Disclosure: I participated in an Ambassador Program on behalf of Influence Central for Hood Cream. I received product samples as well as a promotional item to thank me for my participation.
Can you believe the holidays are just weeks away!? Are you starting to think about your menu? I am! I am cooking Thanksgiving at my father-in-laws house. This will be a first for me as I usually host and cook everything in my own home. But, I’m excited nonetheless and want to try a new recipe.
What is it about the holidays that make you want to try something new? Well, that’s how I feel and I usually give the recipe a trial run before the holiday feast.
Remember I spoke about how HP Hood teamed up with Chef Chris Coombs to create an amazing FREE eCookbook? Well, the recipes are something I want to share with my extend family over the holidays because they are delicious!
I chose to try making the recipe for Chicken, Broccoli, and Ziti. We love pasta and like to have a little dish of pasta in between our salad/soup main course. I know the kids would love it too so that is always a win!
- 1 chicken breast, boneless, skinless
- 1 tbsp. canola oil
- 1 tsp garlic, chopped
- 1 tbsp shallots, chopped
- ½ tsp fresh thyme, chopped
- 2 cups broccoli florets
- 8 oz Hood Heavy Cream
- 2 tbsp butter
- 3 cups cooked penne pasta
- ¼ cup Parmesan cheese
- ½ tsp black pepper
- zest of ½ lemon
- 1 tbsp chives, chopped
- 1 tbsp parsley, chopped
- Optional: ¼ cup Parmesan cheese to garnish
- Slice chicken breast into thin slices, then cut the slices to 1 inch in length to create bite-sized pieces that are ¼ inch thick.
- Heat canola oil in a large sauté pan over high heat. Add sliced chicken in a single layer. Season with salt and pepper.
- Allow chicken to brown on one side and then stir with a wooden spoon. Add garlic, shallots and thyme and cook for one minute.
- Add broccoli florets and Hood® Heavy Cream and cook on high stirring occasionally until the cream is reduced by half.
- Add butter, penne pasta, Parmesan cheese and black pepper. Cook 1 more minute or until sauce thickens slightly.
- Remove from heat, add lemon zest, chives and parsley. If the sauce is too thick, adjust with
- Tbsp. Hood Heavy Cream. Sprinkle with additional Parmesan cheese as optional garnish.
I cooked this and doubled the recipe which served our family of five and still gave us leftovers! The dish came together so easy and was delicious. The sauce was light, considering the addition of the Hood Cream. The lemon zest was a nice refreshing and complimentary touch. It was a nice change from a traditional red sauce and wasn’t quite a Alfredo sauce. I can’t wait to try more recipes from the Hood Cream E-Cookbook!