This recipe is simple and fast, but it's also really tasty and very hearty. It only takes about half an hour if you time it correctly, and paired with some good crusty bread, it makes for an extraordinarily satisfying meal. I recommend a crusty french bread and butter as accompaniment.
One thing it's not: low calorie. But don't be tempted to skimp or substitute on the heavy cream or the cheese. Part of what makes this so good is the creamy texture and rounded taste, and those don't come from anything but the real thing. Besides, this one's tasty enough to be worth it.
One thing it's not: low calorie. But don't be tempted to skimp or substitute on the heavy cream or the cheese. Part of what makes this so good is the creamy texture and rounded taste, and those don't come from anything but the real thing. Besides, this one's tasty enough to be worth it.
Chicken and Broccoli Fettuccine Alfredo
1 box whole wheat fettuccini
1 box whole wheat fettuccini
3 boneless chicken breasts, cut into bite-sized chunks
1 tbsp olive oil
1 tbsp olive oil
2 1/2 cups broccoli florets
3 tbsp unsalted sweat cream butter
1 1/2 cups heavy cream
1/4 teaspoon garlic powder
1 cup parmesan cheese, grated
1/4 teaspoon garlic powder
1 cup parmesan cheese, grated
1 1/2 tsp oregano
1 tsp parsley
1 1/2 tbsp fresh basil, finely chiffonade (optional)
Salt
Pepper
Additional parmesan cheese for garnish
This is one of those recipes where you need to do multiple things at once. A couple hours before you start (or in the morning if you're going to do this thing right after you come home from work), salt and pepper the chicken breasts so that the seasoning has time to soak in a bit.
About half an hour before you want to serve, start by putting the water for the pasta on. Salt it, and set it to high until it boils. Then, in a second pot, prepare the broccoli for steaming by putting on a pot with a thin layer of water and dumping in the broccoli florets, but don't turn it on yet. In a non-stick saucepan set to medium-high heat, drizzle in the oil and saute the chicken pieces. When the chicken is done (should take between 5 and 7 minutes), remove from the pan and set aside.
Turn on the broccoli to high, and set a timer for five or six minutes. When it goes off, take the broccoli off the heat. While the broccoli is cooking, taste the pasta. If it's done, take it off the heat, drain it, and set aside. If it's not done, make a note of the time so that you'll have a good idea of when you need to take it off.
This is one of those recipes where you need to do multiple things at once. A couple hours before you start (or in the morning if you're going to do this thing right after you come home from work), salt and pepper the chicken breasts so that the seasoning has time to soak in a bit.
About half an hour before you want to serve, start by putting the water for the pasta on. Salt it, and set it to high until it boils. Then, in a second pot, prepare the broccoli for steaming by putting on a pot with a thin layer of water and dumping in the broccoli florets, but don't turn it on yet. In a non-stick saucepan set to medium-high heat, drizzle in the oil and saute the chicken pieces. When the chicken is done (should take between 5 and 7 minutes), remove from the pan and set aside.
Turn on the broccoli to high, and set a timer for five or six minutes. When it goes off, take the broccoli off the heat. While the broccoli is cooking, taste the pasta. If it's done, take it off the heat, drain it, and set aside. If it's not done, make a note of the time so that you'll have a good idea of when you need to take it off.
While the broccoli is cooking, use the pan that you used for the chicken to make your alfredo sauce. Melt the butter and add the cream, garlic powder, oregano, parsley, and basil (if you're using it) to that. Heat for two minutes on as high a heat as you can get it without boiling. After two minutes, add the cheese. Stir slowly but constantly until the cheese is melted. Taste it, then season with salt and pepper as appropriate. Simmer for another minute (still stirring).
To serve, place the pasta in your serving dish. Add the broccoli and the chicken to the pan with the sauce, and stir. Once the broccoli and chicken are completely coated with sauce, add the whole pan to the serving dish on top of the pasta. You can toss it, if you wish, or just leave the broccoli-chicken mixture on top of the pasta and trust your diners to dig in enough to get both pasta and toppings. Serve immediately (this is important. You want to time all this so that you get the sauce to the table as soon as possible once it's finished), with additional parmesan for garnish if you wish.
Serves: 4
