Broccoli, Chicken, Fettuccine Alfredo Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb. fettuccine pasta
2 heads if broccoli, chopped, about 3-4 cups
4 - 6oz. boneless chicken breasts, cut into 1 in. pieces
3 cloves of garlic, grated or finally minced
2 c. heavy cream
1 c. grated parmesan cheese, plus more for garnish
2 tbsps. olive oil
salt and pepper to taste
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Directions: |
Directions:Bring a large pot of water to a boil. Season the water with salt.
While waiting for the water too boil, heat a cast iron p or any large skillet over medium high heat with 1 tbsp. olive oil. Add the broccoli, season with a pinch of salt and pepper, and cook the broccoli uncovered for 4 minutes until bright green. Add in 1/4 c. water and cook uncovered until the water has evaporated and the broccoli is crisp tender. Transfer the cooked broccoli to a medium sized bowl
Add the fettuccine to the boiling water and cook according to manufacturer's instructions.
In the same skillet you cooked the broccoli, heat another tbsp. of olive oil and cook the chicken in an even layer. Season with salt and pepper. Cook about 5-7 minutes or until the chicken is golden brown and cooked thru, turning the chicken several times. Transfer the cooked chicken to the same bowl as the broccoli.
In the same skillet, melt the butter, then cook the garlic for 30 seconds or until fragrant. Add the heavy cream and scrape all brown bits from the bottom of the skillet. Add the grated parmesan cheese and cook until melted and just starting to bubble. Turn the heat to low.
When the pasta is done cooking, reserve 1 c. of pasta cooking water. Drain the pasta from the water, then add the cooked chicken and broccoli, toss to combine. If necessary, add in pasta water to thin the sauce to desired consistency.
Serve warm topped with grated parmesan cheese.
Leftovers will keep for 5 days in the refrigerator in an airtight container. |
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Number Of
Servings: |
Number Of
Servings:4 servings |
Preparation
Time: |
Preparation
Time:25 minutes |
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