Broccoli Chicken Fettuccine Alfredo

Ingredients

• Fettuccine Alfredo Pasta

  Great Value

  16 oz or 454g

• Broccoli

  Flower clusters, raw

  200g

• Chicken breast

  Broilers or fryers, meat only, raw

  400g

• Butter

  Unsalted

  4 tbsp or 57g

• Garlic

  Raw

  3 cloves, minced or 9g

• Heavy whipping cream

  Fluid

  2 cup, whipped or 240g

• Parmesan cheese

  Low sodium

  1 cup, grated or 100g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salt

  Table

  1 dash or 0.4g

Directions

1. Bring a large pot of water to a bowl. Season the water with salt.
2. While waiting for the water to boil, heat a cast iron skillet (or any large skillet) over medium high heat with 1 tablespoon olive oil. Add the broccoli, season with a pinch of salt and pepper, and cook the broccoli uncovered for 4 minutes until bright green. Add in 1/4 cup water, and cook uncovered until the water has evaporated, and the broccoli is crisp tender. Transfer the cooked broccoli to a medium size bowl.
3. Add the fettuccine to the boiling water, and cook according to manufacturers instructions.
4. In the same skillet you cooked the broccoli, heat another tablespoon of olive oil, and cook the chicken in an even layer. Season with salt and pepper. Cook about 5-7 minutes, or until the chicken is golden brown and cooked thru, turning the chicken several times. Transfer the cooked chicken to the same bowl as the broccoli.
5. In the same skillet, melt the butter, then cook the garlic for 30 seconds, or until fragrant. Then add the heavy cream, and scrape up any brown bits from the bottom of the skillet. Add the grated parmesan cheese, and cook until melted and just starting to bubble. Turn the heat to low.
6. When the pasta is done cooking, reserve 1 cup of the pasta cooking water. Drain the pasta from the water, then add the cooked pasta to the skillet with the sauce, and toss to coat the noodles. Add in the cooked chicken and broccoli, toss to combine. If necessary, add in pasta water to thin the sauce to desired consistency.
7. Serve warm, topped with grated parmesan cheese.
8. Leftovers will keep for 5 days refrigerated in an airtight container.

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