CHICKEN FETTUCCINE ALFREDO WITH BROCCOLI

Chicken Fettuccine Alfredo with Broccoli image

Provided by Judy Garcia

Categories Pasta

Time 35m

Number Of Ingredients 11

12 oz uncooked fettucine pasta
2-3 c broccoli florets
4 Tbsp butter, divided
4 boneless, skinless chicken breast halves
salt and black pepper, to taste
1/8 c flour
1/2 small onion, diced
5-6 clove minced garlic, to taste
2 c heavy cream
1 c freshly grated parmesan cheese, to taste
additional parmesan to sprinkle on top

Steps:

1. Cook fettuccine al dente according to package directions; during the last 4 minutes, add broccoli florets. Drain and keep warm in large serving bowl.
2. While pasta is cooking, prepare chicken. Cut chicken into bite-sized cubes. Add salt and pepper to flour; coat chicken pieces with flour mixture. (Chicken breasts may be grilled and then cut into bite-sized pieces, if desired)
3. Heat a 12-inch skillet; add 2 Tbsp. butter. Add onions and garlic; cook 1 minute. Add cream and cook additional 3 minutes until it reduces slightly. Add Parmesan; cook and stir until cheese is blended and melted.
4. Return chicken pieces to cream mixture; stir to coat. Pour chicken and cream mixture over drained pasta. Stir to coat pasta with sauce.
5. Serve immediately, sprinkling additional Parmesan cheese on top, if desired.