Chicken & Broccoli Alfredo
To increase the nutritional content of this creamy and fattening dish (of course that's what makes it wonderful), I added steamed broccoli and used whole wheat noodles. The nuttieness of the whole wheat noodles paired well with sauce, and you're arteries will be happy with your efforts.
"Easy and great I added fried onions and fresh chives to the sauce, also some lemon juice to the chicken that I grilled. Very good and fast." - SpencerfamYield: 4 Ready in 45 minutes
Cuisine: ItalianMain Ingredient: Chicken
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Verified by stevemur
| 1 lbskinless boneless chicken thighs or breast |
| 2 tbspcanola oil |
| Kosher salt and fresh ground black pepper |
| 12 whole wheat fettucini noodles; cooked according to package directions |
| 1 1/2 cupsfresh broccoli; steamed |
| 1 pintheavy cream |
| 1/2 cButter; melted |
| 1 cupparmesan cheese; freshly grated, plus extra for garnish |
Chicken & Broccoli Alfredo Preparation
In a large skillet, heat oil over med hi. Season chicken with salt and pepper. Cook chicken in skillet for about 5 minutes on each side, or until chicken is cook through. Remove chicken from pan and allow to cool. Cut chicken into strips. In a large skillet, heat cream over med heat until it just starts to bubble, whisk in melted butter. Add cheese and whisk until smooth, 2-3 minutes. Add chicken and stir, then add pasta and mix well. Add steamed broccoli (I steamed mine in a steamer bag in the microwave) just prior to serving. Top with more parmesan and fresh cracked pepper.
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