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Chicken Alfredo with Broccoli




Source of Recipe


Unknown


List of Ingredients




12 oz. fettuccine pasta
2-3 c. broccoli florets
4 Tbsp. butter, divided
4 boneless, skinless chicken breast halves
Salt and pepper, to taste
1/8 c. flour
½ small onion, diced
5-6 cloves fresh garlic, minced, to taste
2 c, heavy cream
1 c. grated Parmesan cheese, to taste
Additional Parmesan to sprinkle on top


Recipe



Cook fettuccine al dente according to package directions; during last 4 minutes, add broccoli florets. Drain and keep warm in large serving bowl.

While pasta is cooking, prepare chicken.**

Cut chicken into bite-sized cubes. Add salt and pepper to flour; coat chicken pieces with flour mixture.

Heat 12-inch skillet; add 2 Tbsp. butter. Add chicken pieces and cook until no longer pink. Remove from skillet.

Add another 2 Tbsp. butter to skillet. Add onions and garlic; cook 1 minute. Add cream and cook additional 3 minutes until it reduces slightly. Add cheese and stir well until cheese is blended and melted.

Return chicken pieces to cream mixture; stir to coat. Pour chicken and cream mixture over drained pasta. Stir to coat pasta with sauce.

Serve immediately, sprinkling additional Parmesan cheese on top.

**Chicken breasts may be grilled and then cut into strips. This would add more flavor as the above method is relatively bland.