Fettuccine Alfredo with Chicken and Broccoli
Equipment
- 1 measuring cup
- Measuring spoons
- 1 knife
- 1 large pot
- 1 colander
- 1 whisk
- 1 skillet
- 1 Large spoon
Ingredients
- 1 package fettuccine cooked
- 2 - 3 chicken breasts cubed
- 1 lb. broccoli cut into florets
- 1/2 cup butter
- 2 tsp. garlic minced
- 1-1/2 cup cream or half and half
- 2 cups Parmesan cheese
- 1/2 tsp. salt
- 1/4 tsp. pepper
- Pinch of nutmeg
Instructions
- Boil the fettuccine in salted water one day before needed. Drain and cool. Place in a container or resealable bag and refrigerate overnight to make the pasta resistant to starch.
- On the day of preparation, steam the broccoli until crisp and tender.
- Cook the chicken breasts in the oven until the juices run clear, about 20 minutes.
- Remove from the oven and cool slightly.
- Cut into cubes and mix with the broccoli.
- Heat the butter in a large skillet or pot and saute the garlic for about a minute.
- Whisk in the cream.
- Stir in the Parmesan cheese until slightly thickened.
- Add the salt, pepper and nutmeg.
- Boil some water and place the fettuccine in the water for about a minute.
- Drain and set aside.
- Add the fettuccine to the alfredo sauce and stir until coated.
- Add the chicken and broccoli.
- Gently stir until everything is coated.
- Serve hot with additional Parmesan cheese accompanied by a salad and garlic bread.