Easy Fettuccine Alfredo With Chicken and Broccoli

Prep Time: 35 Minutes

Cook Time: 10 Minutes

Ready In: 45 Minutes

Servings: 4

This is an easy dish with lots of flavor. To save some fat you can use full-fat milk in place of the 18% cream but it will not be as creamy.

Ingredients:

12 ounces uncooked fettuccine pasta

3 cups fresh broccoli florets (can use less)

2 tablespoons oil

1 tablespoon butter

1 1/2 lbs boneless skinless chicken breasts (cut into 1-inch pieces)

seasoning salt or white salt

black pepper

1 -2 tablespoon minced fresh garlic (or to taste)

2 tablespoons flour

1 pinch dried thyme (rubbed between fingers to release flavor)

1 pinch cayenne pepper (optional)

1 1/2 cups 18% table cream

1/4 cup grated parmesan cheese (or to taste)

Directions:

1. Cook the pasta in boiling water according to package directions, adding in the fresh broccoli florets the last minute of cooking time; drain (do not rinse) then transfer to a large bowl and toss with 1-2 tablespoon oil or butter to prevent sticking; cover lightly with foil to keep warm.
2. Heat oil and butter in a large skillet over medium heat.
3. Season the chicken cubes with salt and pepper; add to the skillet and cook for 4-5 minutes or until the chicken is cooked and browned (adding in the garlic the last 3 minutes of cooking time).
4. Add in flour, pinch dried thyme and cayenne pepper (if using); stir with wooden spoon for 1 minute.
5. Add in table cream and grated parmesan cheese; bring to a simmer, stirring constantly and cook 1-2 minutes and until smooth and thickened.
6. Add in salt and pepper to taste.
7. Pour the sauce over the cooked pasta and broccoli; toss to coat.
8. Pass more Parmesan cheese at the table.

By RecipeOfHealth.com