Instructions
Step 1: Preheat the oven to 400°F (200°C). Toss broccoli with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes. In the last 5 minutes, sprinkle with Parmesan and return to the oven until crispy.
Step 2: Season chicken breasts with salt, pepper, and pesto. Grill over medium heat for 5-6 minutes per side, until cooked through. Let rest, then slice.
Step 3: In a saucepan, heat heavy cream over medium-low. Stir in Parmesan and pesto, whisking until smooth and creamy. Season to taste.
Step 4: In a small bowl, blend feta, sour cream, hot sauce, and lemon juice until smooth and spicy. Adjust heat to taste.
Step 5: Plate sliced chicken over pesto Alfredo. Add the Parmesan broccoli crunch and drizzle with spicy feta cream. Serve immediately.
Storage Information
Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream if needed to loosen the Alfredo sauce.
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