- Home
- In The Kitchen
- recipes
- Chicken and Broccoli Fet...
- Share
-
-
-
-
-
-
Chicken and Broccoli Fettuccine Alfredo
15 Prep Time
minutes
30 Cook Time
minutes
45 Total Time
minutes
4 Serving
size
Recipe by St. Lucie West K-8.
Print Recipe
Ingredients
- 1 tsp salt
- ½ cup olive oil
- 12 oz fettuccine
- 2 boneless chicken breast, cut into strips
- 1 tsp chili powder (to season)
- 1 tsp garlic powder (to season)
- ¼ tsp white pepper
- ½ cup heavy cream
- 8 oz cream cheese
- 1 cup Parmigiana-Reggiano cheese
- ¼ cup milk
- 1-1/2 cup freshly grated parmesan
- 1 head fresh broccoli
- 1 sweet onion, chopped
- 4 tbsp butter
- 1 tbsp lime juice
- 2 tbsp soy sauce
- 2 tbsp garlic, chopped
- 2 tbsp fresh dill
- 2 tbsp fresh parsley (to garnish)
Preparation
- Fill an 8-quart pan three-quarters full. Add 1 T of salt and ¼ C of olive oil. Bring to a boil. Add the fettuccine, cooking for 10 minutes, or until noodles are al dente. Drain the noodles completely.
- Cut the uncooked chicken breast into approximately 25 strips. Season with chili powder, salt, garlic powder, white pepper, and original blend seasoning.
- Add oil to a frying pan, and heat to high. Add chicken strips to pan, and once fully cooked, remove from heat, and set aside.
- Place heavy cream in a bowl, and mix with cream cheese, Parmigiana-Reggiano cheese, milk and grated parmesan cheese. Add the sauce to the fettuccine noodles and cooked chicken, and mix well.
- Dice the broccoli and onions into small pieces (use the floret part of the broccoli, excluding the stems). Heat a pan on medium heat, and add the broccoli and onions. Mix in the butter, lime and soy sauce, and let cook until the broccoli is tender.
- Mix in garlic and dill as you go. Once the onions are golden brown and the broccoli is cooked, combine with the fettuccine mixture. Garnish with fresh parsley and serve.
- SHARE
-
-
-
-
-
-
-
