Ingredients for Alfredo Fettuccine With Chicken And Broccoli
- 1 lb boneless, skinless chicken tenders, cut into 1 inch cubes
- 0 Onion
- 0 Red Pepper
- 1 tablespoon olive oil
- 1 (15 ounce) jar Alfredo sauce
- 1 head fresh broccoli, cut into florets (about 3-4 cups)
- fresh ground pepper to taste
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- 1 (16 ounce) package fettuccine pasta
- salt to taste
- 4 ounces cream cheese, softened
- 1 cup reserved pasta water
- fresh parsley (optional) for garnish
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How to Make Alfredo Fettuccine With Chicken And Broccoli
- Cook fettuccine according to package directions. Reserve 1 cup of pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Add broccoli florets to the skillet and cook for 3-5 minutes, until tender-crisp.
- Reduce heat to medium. Stir in Alfredo sauce, cream cheese, and Parmesan cheese. Cook, stirring constantly, until sauce is smooth and creamy.
- Add cooked chicken back to the skillet. Stir in cooked fettuccine and a little pasta water (1/4 cup at a time) until desired consistency is reached.
- Season with salt and pepper to taste. Serve immediately, garnished with extra Parmesan cheese and fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
2g
Fat
6g
Carbs
11g
