Broccoli Chicken Fettuccine Alfredo
Broccoli Chicken Fettuccine Alfredo

Broccoli Chicken Fettuccine Alfredo - Loved ones warmth and closeness could be obtained in basic ways. One of them is cooking and serving food for the family members. As a housewife, not surprisingly you do not need to miss a meal together right? Cuisine can also be the crucial to a satisfied family, numerous really feel homesick due to the fact their cooking has been located elsewhere.

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Broccoli Chicken Fettuccine Alfredo is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Broccoli Chicken Fettuccine Alfredo is something that I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can have broccoli chicken fettuccine alfredo using 10 ingredients and 8 steps. Here is how you can achieve it.

Composition needed to make Broccoli Chicken Fettuccine Alfredo:

  1. 1 lb fettuccine pasta
  2. 3-4 cups chopped broccoli florets
  3. Approx. 1 1/2 cups chopped, cooked chicken
  4. 4 TBS unsalted butter
  5. 1 tsp minced garlic
  6. 2 cups half & half (or heavy cream)
  7. 1 cup shredded or grated parmesan cheese
  8. 2 TBS olive oil
  9. To taste salt and pepper
  10. To taste onion powder

Steps to serve Broccoli Chicken Fettuccine Alfredo:

  1. Bring a large pot of water to boil.
  2. 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.
  3. 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).
  4. When water begins to boil, add fettuccine and cook until al dente (or your preferred consistency).
  5. 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.
  6. Drain pasta and reserve a bit of the water just in case you need to thin the sauce.
  7. Add pasta to the skillet and toss to coat with sauce. Add cooked chicken and broccoli and combine well.
  8. Serve topped with shredded parmesan cheese, if desired.

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