2. Fettuccine Alfredo with Broccoli and Chicken
What you need:
- 16 ounce package of fettuccine pasta
- 3 cups of chopped broccoli
- 6 oz of boneless, skinless chicken breasts, cut into one inch pieces
- 4 tbsp of butter
- 3 cloves of minced garlic
- 2 cups of heavy cream
- 1 cup of parmesan cheese
- 2 tbsp of olive oil
- Salt and pepper to taste
To make:
Bring a large pot of water to boil. Season with salt. Heat a skillet over heat. Add in a tbsp of olive oil. Add the broccoli and season with salt and pepper. Cook until it turns bright green. Add in ¼ cup of water and cook until water evaporates. Transfer broccoli to a medium bowl. Add the fettuccine to the boiling water and cook until tender. In the skillet that you cooked the broccoli in add another tbsp of olive oil and cook chicken. Season with salt and pepper and cook until chicken is cooked through. Transfer to bowl with broccoli. In same skillet, melt the butter. Cook the garlic. Add in heavy cream and then stir in the parmesan. Cook until cheese melts. Drain the pasta and add to the sauce. Toss to coat. Add in the broccoli and chicken. Stir to combine and serve hot.