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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Fettuccini Alfredo with Chicken and Broccoli Recipe

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This recipe for Fettuccini Alfredo with Chicken and Broccoli is from The Sullivan Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. thin chicken breast cut into strips
1 tsp. garlic salt
pepper to taste
9 oz. whole wheat fettuccini
2 tsp. salt
3 cups small broccoli florets
1 cup 2% milk
2 tbsp. unsalted butter
1 tbsp. minced shallot
1 clove minced garlic
1 tbsp. flour
2/3 cup chicken broth
1/3 fresh grated parmesan cheese
1/4 cup fresh grated romano cheese
1 tbsp. fresh minced parsley
Directions:
Directions:
Heat a large skillet with cooking spray. Season the chicken with salt and pepper. cook the chicken until cooked through. Transfer to a plate.

Cook the pasta until al dente, adding the broccoli during the last 2 minutes of cooking. Reserve 1/4 cup of the cooking water and then drain the pasta and broccoli.

While the pasta is cooking combine the milk and cream cheese in a blender until smooth. Set aside.

Add butter to a skillet and melt. Once melted add the shallot and garlic. Cook until golden. Sprinkle in the flour and combine for 1 minute.

whisk in the chicken broth and then the cream cheese/milk mixture. Reduce heat and simmer until thickened.

Add the pasta and broccoli, chicken, cream cheese/milk mixture, parmesan cheese, and reserved pasta water. Combine on medium high heat until heated through.

Top with Romano cheese and parsley.
Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This is a skinny version of the traditional fettuccini but you would never know it.

 

 

 

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