Chicken Broccoli Fettucine Alfredo
Pretty much every time we go to cook, we think, "What can we make that we don't have to go shopping for..." We had some Fettucine in the pantry and were inspired.
Ingredients
1 pound of fettucine
6 tablespoons of unsalted butter
1 cup of light cream
1 cup of grated Parmesan cheese
1/4 teaspoon of minced garlic
We used a little less than half a 12 Oz bag of frozen broccoli florets
9 oz box of Perdue Short Cuts-Carved chicken breast fully cooked (cut into small pieces)
1. In a large pot, boil salted water and add fettucine
2. In a medium sauce pot on medium/high heat melt the butter then add the garlic, and sauté.
3. Add light cream to sauce pot. When the sauce has begun to boil, wait another 5 minutes about for the sauce to reduce a little. Remove from heat.
4. In small non-stick skillet on medium heat, heat the chicken, turning frequently for 4-5 minutes. (It says that on the box)
5. In small bowl with water, boil broccoli until soft.
6. Drain fettucine in a colander and return to the big pot. Pour the sauce over the pasta and mix well. Add a little salt and ground pepper for flavor
7. With the pot on medium heat still, add 3/4 of the cup of parmesan cheese and toss the pasta around to really mix and melt it in.
8. Drain broccoli in colander and then add into pasta. Mix it in well
9. Add the chicken in and stir it through
10. Serve on a plate and sprinkle each one with the remaining parmesan cheese on top.
This was awesome. SO yummy. It can serve about 6 depending on how big you make your servings. We were serving 4 tonight because Mary went out to dinner with friends. Caitlin, Patrick, and Dad all went back for seconds and there were still some leftovers. Patrick said this was his favorite thing we've cooked so far. The flavor was perfect and we didn't even need a side dish since veggies and chicken were in the meal! We will definitely be cooking this again. It's a sure family favorite.
-Mary and Caitlin
No comments:
Post a Comment