Saturday, October 15

Chicken & Broccoli Alfredo

Alfredo is always one of 3 of JK’s dinner suggestions. This recipe has a homemade sauce and broccoli to make it so delicious and way better than the kind you find in a jar.

1 head of broccoli
cooked chicken* (shredded)
1 lb fettuccini (or other pasta)
12 tbs. butter
2 c milk (or half & half)
1 c parmigiano cheese (freshly grated)

* For this recipe it’s easy to buy one of those small roasted chickens at the grocery while they’re still hot. Then you can pull the meat off and add it to the pasta at the end. If you're looking to save money, just cook chicken breasts you already have.

Put a large pot of water on to boil for the broccoli and pasta. While that is heating up, cut the stems off the broccoli and prepare the chicken.

Once the water is boiling, add the broccoli for 5 min or so—until the broccoli is bright green and tender. Then, remove from the water and pour the fettuccini in the pot to cook.

While the pasta is cooking, melt the butter in a large sauce pan—but don't let it boil or it will separate. Slowly add the cream and let is simmer for about 1 minute. (It will thicken a little as it cooks but the sauce will get much thicker once you add the parmigiano and it cools a bit.)

Once the butter and cream are heated and begin to thicken naturally, sprinkle with nutmeg and salt. Drain the pasta then add it to the cream and butter mixture along with the broccoli, chicken and parmigiano.

Mix to combine and serve.

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