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Chicken Broccoli Fettuccine Alfredo

Chicken Broccoli Fettuccine Alfredo

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Ingredients

  • 6 ounces fettuccine noodles
  • 2 chicken breasts, cut in pieces
  • 2 TBS olive oil 
  • 1 - 14.5 ounce jar of your favorite Alfredo sauce
  • 2 cps broccoli florets
  • 2 TBS butter
  • 1/4 tsp Penzeys roasted garlic
  • 1 c parmesan cheese, grated
  • salt and pepper ( to taste)
  • enough milk to rinse the jar well
  • 1/4 c parmesan cheese ( garnish)  

Directions

  1. Cook fettuccine in salted water until just getting tender and drain well.
  2. Cook broccoli florets in boiling water for 3 minutes and drain.
  3. In a large saucepan, saute chicken pieces in olive oil until done. Remove and set aside.
  4. In same pan melt butter and add jar alfredo sauce, milk, garlic, salt and pepper. Heat for 2 minutes without boiling. Add parmesan cheese and stir to melt. Add chicken pieces, cooked pasta and broccoli florets lightly tossing to coat.
  5. Serve and sprinkle parmesan cheese as a garnish.

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