Hello everybody, it is John, welcome to our recipe page. Today, we’re going to make a distinctive dish, broccoli chicken fettuccine alfredo. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Do yourself a favor, and If it's fettuccine alfredo you want, you're craving this. I start by cooking the broccoli in my beloved. Reviews for: Photos of Broccoli Chicken Fettuccini Alfredo.
Broccoli Chicken Fettuccine Alfredo is one of the most favored of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Broccoli Chicken Fettuccine Alfredo is something that I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have broccoli chicken fettuccine alfredo using 10 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Broccoli Chicken Fettuccine Alfredo:
- Prepare fettuccine pasta
- Prepare chopped broccoli florets
- Get Approx. 1 1/2 cups chopped, cooked chicken
- Get unsalted butter
- Get minced garlic
- Make ready half & half (or heavy cream)
- Make ready shredded or grated parmesan cheese
- Get olive oil
- Take salt and pepper
- Make ready onion powder
Classic Chicken Alfredo is a feel good comfort food - so creamy but light! Tender broccoli florets, hearty pasta, and a creamy indulgent sauce make for great vegetarian main dish. This was so delicious, easy and cheap to make! Have already made it twice, once with broccoli and the other with chicken!
Instructions to make Broccoli Chicken Fettuccine Alfredo:
- Bring a large pot of water to boil.
- Meanwhile, heat a large skillet over medium high heat with 1 tablespoon olive oil. Add the broccoli, season with a pinch of salt, pepper, and onion powder. Cook uncovered for about 4 minutes (until bright green). Add a splash of water and cook uncovered until broccoli is crisp tender.
- Add the cooked chicken to the skillet with the broccoli and heat through. Remove from skillet and set aside. (Rotisserie chicken works great for this, or you can just cook your chicken fresh in the skillet once you remove the cooked broccoli).
- When water begins to boil, add fettuccine and cook until al dente (or your preferred consistency).
- Melt the butter and 1 TBS of olive oil in the skillet. Add the garlic and cook for about 30 seconds. Add the half & half and parmesan cheese. Cook until cheese is melted and sauce just begins to bubble then turn heat to low.
- Drain pasta and reserve a bit of the water just in case you need to thin the sauce.
- Add pasta to the skillet and toss to coat with sauce. Add cooked chicken and broccoli and combine well.
- Serve topped with shredded parmesan cheese, if desired.
Delicious fettuccine pasta in a classic rich and creamy Alfredo sauce with chicken and broccoli. When she immigrated to America from Italy, Mama Michelina brought with her a wealth of family recipes and a passion for cooking. Strain the pasta and broccoli in a colander, and run cold water over to prevent the broccoli from over cooking. Heat the olive oil in the pot over medium-high heat, and add the chicken. This version of fettuccine Alfredo with broccoli is one of my favorites because it's meatless, so Meatless Monday approved, it's made with half and half rather than heavy cream, so you don't need to be rolled away from the table after eating it, and it takes almost zero time and effort to make.
So that is going to wrap it up with this exceptional food broccoli chicken fettuccine alfredo recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
