"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Broccoli Chicken Fettuccine Alfredo Recipe

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This recipe for Broccoli Chicken Fettuccine Alfredo, by , is from Mrs. Winslow's Family Cookbook , 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!

Jeanette Winslow


1/2 pound fettuccine pasta or other pasta shape
1 heads of broccoli, chopped
4 chicken thighs - cooked and cut into 1″ cubes
2 tablespoons butter
3 cloves of garlic, grated or finely minced
1 cup canned Alfredo sauce
1/2 cup fresh grated Parmesan cheese
2 tablespoons olive oil
salt and pepper

1. Stir fry broccoli in oil until bright green. Add in 1/4 cup water, and cook until the broccoli is crisp tender. Set aside.
2. Cook fettuccine according to package instructions. Drain and reserve 1 cup of cooking water.
3. Cook the garlic in melted butter for 30 seconds, or until fragrant. Add Alfredo sauce until hot. Add Parmesan cheese, and cook until melted and just starting to bubble. Turn the heat to low.
4. Add the cooked pasta to the skillet with the sauce. Toss to coat the noodles. Add in the cooked chicken and broccoli.
combine. If necessary, add in pasta water to thin the sauce.
5. Serve with grated Parmesan cheese.




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