How to Make Broccoli and Chicken Fettuccine Alfredo

This Broccoli and Chicken Fettuccine Alfredo recipe is so simple yet so delicious. This is a nutritious dish with a creamy, lower calorie sauce. A guaranteed winner with everyone!

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 16 oz. box fettuccine pasta
• 1 lb. chicken breasts
• 16 oz. bag frozen broccoli florets
• 2 12 oz. cans evaporated milk
• Parmesan cheese
• butter
• salt
• pepper
• garlic powder
• parsley

1. Fill a large pot with water and put over high heat to boil for the fettuccine. Put the broccoli in a microwave safe bowl, add about 1/4 cup water and heat on high for 10 minutes.

2. In a large saucepan, add the butter and evaporated milk. Bring to a boil over medium-high heat, stirring constantly. As soon as it starts to bubble, turn it to low and continue to stir until it thickens.

3. Grease your skillet and put over medium-high heat. Season the chicken with the salt, pepper and garlic powder. Add the chicken and fry until each side is brown.

4. Check your water and as soon as it boils, add the fettuccine. Thoroughly drain the broccoli, chop into smaller pieces if desired, and set aside.

5. Once the chicken is cooked, remove from heat and chop into bite sized pieces. Add the chicken and broccoli to the sauce and combine well.

6. Drain the pasta and put in back in the pot. Add your sauce to the pasta. Sprinkle the dish liberally with 1/4 to 1/2 cup Parmesan cheese. Mix together well. Add additional butter if desired. Season with salt, pepper and garlic powder to taste. Sprinkle the top with parsley. Enjoy your Broccoli and Chicken Alfredo Fettuccine!

Tips & Warnings

• Tips for Weight Loss: Use non-fat evaporated milk and low-fat margarine in the sauce. Grease your skillet with fat-free cooking spray. Use low-fat Parmesan cheese.

[Lila30]

on 1/31/2009 I'm going to try this for sure!