Chicken And Broccoli Alfredo With Fettuccine Recipes

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CHICKEN & BROCCOLI ALFREDO WITH FETTUCCINE



Chicken & Broccoli Alfredo with Fettuccine image

Also delicious with sliced grilled chicken!

Provided by RAGÚ®

Categories     Trusted Brands: Recipes and Tips     Ragu®

Time 35m

Yield 6

Number Of Ingredients 5

1 tablespoon I Can't Believe It's Not Butter!® Spread
1 ½ pounds boneless, skinless chicken breasts, cut into strips
1 (16 ounce) jar Ragu® Classic Alfredo Sauce
1 (12 ounce) package frozen broccoli florets, thawed
1 (12 ounce) package fettuccine, cooked

Steps:

  • Melt Spread in large nonstick skillet over medium-high heat and cook chicken, in batches if necessary, stirring occasionally, until chicken is thoroughly cooked. Remove chicken and set aside.
  • Stir Sauce and broccoli into same skillet. Bring to a boil over medium-high heat. Reduce heat to low and simmer covered, stirring occasionally, until broccoli is heated through, about 5 minutes. Stir in chicken and cook, stirring occasionally, until heated through, about 2 minutes. Serve over hot fettuccine and sprinkle, if desired, with grated Parmesan cheese.

Nutrition Facts : Calories 483.8 calories, Carbohydrate 46.4 g, Cholesterol 95.7 mg, Fat 17.8 g, Fiber 3.8 g, Protein 32.4 g, SaturatedFat 5.6 g, Sodium 513.4 mg, Sugar 2.7 g

CHICKEN AND BROCCOLI ALFREDO WITH FETTUCCINE



Chicken and Broccoli Alfredo with Fettuccine image

Also delicious with sliced grilled chicken!

Provided by Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 5

1 Tbsp. Butter
1½ lbs. boneless, skinless chicken breasts, cut into strips
1 jar (1 lb.) Ragú® Classic Alfredo Sauce
1 package (12 oz.) frozen broccoli florets, thawed
1 package of Fettuccine Pasta

Steps:

  • Melt Butter in large nonstick skillet over medium-high heat and cook chicken, in batches if necessary, stirring occasionally, until chicken is thoroughly cooked. Remove chicken and set aside. Stir Sauce and broccoli into same skillet. Bring to a boil over medium-high heat. Reduce heat to low and simmer covered, stirring occasionally, until broccoli is heated through, about 5 minutes. Stir in chicken and cook, stirring occasionally, until heated through, about 2 minutes. Serve over hot fettuccine and sprinkle, if desired, with grated Parmesan cheese.

EASY FETTUCCINE ALFREDO WITH CHICKEN AND BROCCOLI



Easy Fettuccine Alfredo With Chicken and Broccoli image

This is an easy dish with lots of flavor. To save some fat you can use full-fat milk in place of the 18% cream but it will not be as creamy.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

12 ounces uncooked fettuccine pasta
3 cups fresh broccoli florets (can use less)
2 tablespoons oil
1 tablespoon butter
1 1/2 lbs boneless skinless chicken breasts (cut into 1-inch pieces)
seasoning salt or white salt
black pepper
1 -2 tablespoon minced fresh garlic (or to taste)
2 tablespoons flour
1 pinch dried thyme (rubbed between fingers to release flavor)
1 pinch cayenne pepper (optional)
1 1/2 cups 18% table cream
1/4 cup grated parmesan cheese (or to taste)

Steps:

  • Cook the pasta in boiling water according to package directions, adding in the fresh broccoli florets the last minute of cooking time; drain (do not rinse) then transfer to a large bowl and toss with 1-2 tablespoon oil or butter to prevent sticking; cover lightly with foil to keep warm.
  • Heat oil and butter in a large skillet over medium heat.
  • Season the chicken cubes with salt and pepper; add to the skillet and cook for 4-5 minutes or until the chicken is cooked and browned (adding in the garlic the last 3 minutes of cooking time).
  • Add in flour, pinch dried thyme and cayenne pepper (if using); stir with wooden spoon for 1 minute.
  • Add in table cream and grated parmesan cheese; bring to a simmer, stirring constantly and cook 1-2 minutes and until smooth and thickened.
  • Add in salt and pepper to taste.
  • Pour the sauce over the cooked pasta and broccoli; toss to coat.
  • Pass more Parmesan cheese at the table.

Nutrition Facts : Calories 762.3, Fat 33.2, SaturatedFat 15.6, Cholesterol 235.8, Sodium 300.5, Carbohydrate 58.4, Fiber 0.2, Sugar 0.2, Protein 56.3

CHICKEN AND BROCCOLI FETTUCCINE ALFREDO WITH HOMEMADE FETTUCCINE



Chicken and Broccoli Fettuccine Alfredo with Homemade Fettuccine image

Provided by Valerie Bertinelli

Categories     main-dish

Time 3h40m

Yield 4 to 6 servings

Number Of Ingredients 16

1 1/2 cups plus 3 tablespoons all-purpose flour (about 8 ounces), plus extra if needed
1/2 teaspoon kosher salt
3 large eggs plus 2 yolks
1 pound broccoli florets, large pieces cut in half or quartered
4 tablespoons extra-virgin olive oil
2 teaspoons lemon zest (2 lemons)
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 1/4 to 1 1/2 pounds boneless, skinless chicken breasts (3 small breasts)
1 tablespoon minced garlic (4 cloves)
3 tablespoons all-purpose flour
4 cups half-and-half
1 cup shredded Asiago cheese
1 cup shredded Parmesan
2 tablespoons fresh lemon juice (1 lemon)
2 tablespoons chopped fresh parsley

Steps:

  • For the homemade fettuccine: Combine the flour and salt in a stand mixer fitted with the dough hook. Add the eggs and yolks and mix on medium speed. Turn the mixer off and scrape down the sides of the bowl, pushing the flour towards the center. Continue to mix on medium speed, repeating these steps until the dough comes together into a ball. If the dough sticks to the sides of the bowl, add flour, 1 tablespoon at a time, until it forms a cohesive ball. Knead the dough on medium-high for 3 to 4 minutes. When the dough is smooth, bright yellow in color and bounces back when pressed, transfer it to a lightly floured work surface. Knead by hand a few more times and then form into a ball. The dough should feel moist but not sticky; knead in more flour, 1 tablespoon at a time, as necessary. Wrap the dough in plastic wrap and refrigerate for at least 2 hours but no more than 4 hours.
  • Fit the stand mixer with the pasta roller attachment and set to the widest setting (No. 1). Position the stand mixer with 2 to 3 feet of counter space to the left. Remove the dough from the refrigerator and divide into three portions. Work with one piece of dough at time, keeping the rest under plastic wrap so it doesn't dry out.
  • With your fingers, press a portion of the dough into a roughly 5-by-2 1/2-inch rectangle. Dust lightly with flour on both sides. Turn the mixer onto low speed and feed the dough through the roller with the 2 1/2-inch parallel to the roller. Next, fold the two ends of the dough into the center so they just meet and then fold one half over the other so the dough closes like a book; this is called laminating the dough. Use your fingers to seal the two edges together, then once again shape the dough into a 5-by-2 1/2-inch rectangle. Dust the dough with flour and feed it through the roller a second time. Repeat by laminating the dough one more time and feeding it through the roller. Dust with flour and feed through the roller three more times, dust with more flour as needed.
  • Adjust the roller to setting No. 3 and feed the dough through the roller twice. Adjust to setting No. 5 and feed the dough through two more times. At this point the dough will be over a foot long. Use your right hand to feed the dough through the roller and your left hand to catch the dough. Always be very gentle with the dough to prevent tearing. Be sure to feed the dough through the machine so that it does not fold onto itself. You can make small adjustments to how the dough is entering the roller by gently guiding it to the left or right. If the dough is too long to handle, simply cut it in half and work with a smaller portion.
  • Finally, adjust the roller to setting No. 7 and feed the dough through another two times. After the dough has gone through the roller for the last time, dust it all over with flour and then fold it over itself and hold under a piece of plastic wrap. Repeat these steps with the remaining two pieces of dough.
  • Replace the roller attachment with the fettucine cutter attachment. Dust a baking sheet with flour. Cut the rolled dough into 12-inch pieces and feed through the fettucine cutter on low speed. Twist the fettucine into a nest and place on the prepared baking sheet. Cover with plastic wrap while you cut the remaining dough. Lightly dust the tops of the fettucine nests with flour, cover with slightly dampened paper towel and then with plastic wrap. Hold at room temperature for no more than an hour or the pasta will dry out. (Makes 1 pound pasta dough.)
  • For the chicken and broccoli alfredo: Place a baking sheet in the oven and preheat the oven to 450 degrees F.
  • Mix the broccoli florets with 2 tablespoons of the olive oil, 1 teaspoon of the lemon zest, and salt and pepper to taste. Add the broccoli to the preheated baking sheet and roast until the lightly charred and tender, 18 minutes. Remove from the oven and let cool.
  • Bring a large pot of water to a boil. Season with salt so that the water tastes like the ocean.
  • Heat a 12-inch, high-sided pan over medium heat. Add the butter and the remaining 2 tablespoons olive oil. Sprinkle the chicken breasts with salt and pepper. When the butter is melted, add the chicken and cook until browned and cooked through, 4 to 5 minutes per side. If the chicken has browned on both sides but isn't cooked through yet, remove to a baking sheet and finish in the oven. Let cool and then cut into 1/2-inch pieces.
  • To the same pan, add the minced garlic; cook until fragrant, 1 minute. Add the flour and stir to combine, scraping up the dark bits from the bottom of the pan. Whisk in 1 cup of the half-and-half, making sure the flour is completely combined, without any lumps. Whisk in the remaining 3 cups half-and-half, bring to a boil and cook for 3 to 4 minutes. When the mixture has thickened around the edges, but before your whisk leaves a trail behind it, add the remaining 1 teaspoon lemon zest and the Asiago and Parmesan, and whisk to combine. Turn the heat to low and season with salt and pepper. The sauce should have the consistency of a thick soup. If the sauce thickens too much, add a little of the pasta water to thin it out. Add the chicken and broccoli to the cheese sauce and hold over low heat.
  • Meanwhile, cook to the pasta: Separate the strands of pasta on the baking sheet and add them to the boiling water. Cook for 30 seconds, or until the pasta floats to the top. Drain and add to the cheese sauce. Add the lemon juice and toss to combine. Garnish with parsley and serve immediately.

CHICKEN FETTUCCINE ALFREDO WITH BROCCOLI AND CARROTS



Chicken Fettuccine Alfredo With Broccoli and Carrots image

I absolutely LOVE fettuccine alfredo, it's one of my all-time favorite dishes! Here is my favorite way to prepare it. This was inspired by Buca di Beppo's "Fettuccine Supremo", but just with added carrots. I use a recipe I found online for the Alfredo sauce. Hope you enjoy!

Provided by cali_love

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 14

3/4 cup butter
1.5 (8 ounce) packages Philadelphia Cream Cheese, room temperature
1 tablespoon garlic powder
3 cups milk
9 ounces parmigiano-reggiano cheese, grated
1/4 teaspoon ground black pepper
4 boneless skinless chicken breasts
6 quarts water, lightly salted
1 lb fettuccine pasta
1 -2 cup broccoli floret
1 -2 cup carrot, julienned
1 red bell pepper, thinly sliced
freshly grated pepper
freshly grated parmigiano-reggiano cheese

Steps:

  • Prepare Alfredo sauce as follows: 1) Melt butter in a medium, non-stick saucepan over medium heat. 2) Add cream cheese and garlic powder, stirring with wire whisk until smooth. 3) Add milk, a little at a time, whisking to smooth out any lumps. 4) Stir in Parmesan cheese and pepper. 5) Remove from heat when sauce reaches desired consistency. 6) Sauce will thicken rapidly, so thin with milk if cooked too long.
  • In a saucepan, cook broccoli florets, carrots, and red bell pepper in boiling water until tender, about 3-5 minutes. Drain.
  • Grill chicken breasts in a lightly oiled skillet and season with salt and pepper to taste. Remove from heat and slice into bite sized pieces. Keep warm.
  • Boil pasta in water until pasta is tender, but still al dente. Do not overcook!
  • Remove pasta and drain thoroughly.
  • Toss hot pasta together with sauce, broccoli, carrots, bell peppers and chicken and serve piping hot. I like mines with a little extra Parmigiano sprinkled on top.
  • Bon Appetit!

Nutrition Facts : Calories 1474.2, Fat 92.8, SaturatedFat 56.7, Cholesterol 408.3, Sodium 1836.5, Carbohydrate 82.1, Fiber 1.6, Sugar 3.2, Protein 78.7

CHICKEN AND BROCCOLI ALFREDO



Chicken and Broccoli Alfredo image

Linguini is mixed with pieces of tender chicken and broccoli flowerets and coated with a rich, satiny Alfredo sauce featuring Campbell's® Condensed Cream of Mushroom Soup to make a quick and fabulous dish.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 20m

Yield 4

Number Of Ingredients 8

½ (16 ounce) package linguine
1 cup fresh or frozen broccoli flowerets
2 tablespoons butter
1 pound skinless, boneless chicken breast, cut into cubes
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
½ cup milk
½ cup grated Parmesan cheese
¼ teaspoon ground black pepper

Steps:

  • Cook linguine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain.
  • Heat butter in skillet. Cook chicken until browned, stirring often.
  • Add soup, milk, cheese, black pepper and linguine mixture and heat through. Serve with additional Parmesan cheese.

CHICKEN AND BROCCOLI ALFREDO RECIPE BY TASTY



Chicken and Broccoli Alfredo Recipe by Tasty image

Here's what you need: salt, penne pasta, broccoli floret, olive oil, boneless, skinless chicken breasts, pepper, butter, garlic, heavy cream, salt, nutmeg, black pepper, grated parmesan cheese, red pepper flake

Provided by Hector Gomez

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

salt, to taste
8 oz penne pasta
2 cups broccoli floret
2 tablespoons olive oil
2 boneless, skinless chicken breasts, cubed
pepper, to taste
¼ cup butter
3 cloves garlic, minced
1 cup heavy cream
1 teaspoon salt
⅛ teaspoon nutmeg
¼ teaspoon black pepper
1 ½ cups grated parmesan cheese, plus extra for garnish
red pepper flake, to garnish

Steps:

  • Bring a quart (950 ML) of water in a large pot to a boil over high heat, and salt to taste.
  • Cook pasta for 8 minutes, or until slightly underdone.
  • Add broccoli to pasta and simmer for 4 minutes with the lid on.
  • Strain the pasta and broccoli in a colander, and run cold water over to prevent the broccoli from over cooking.
  • Heat the olive oil in the pot over medium-high heat, and add the chicken. Season the chicken with season salt and pepper.
  • Once the chicken is cooked through, remove it from the pot and set aside.
  • Add the butter to the pot, and melt it. Once butter is fully melted, add in garlic and stir continuously for 10 seconds.
  • Add the heavy cream, salt, pepper, and nutmeg. Stir often, and cook until sauce starts to bubble slightly.
  • Once the sauce is bubbling and begins to cook down, add in Parmesan cheese and stir until the sauce thickens.
  • Add in the cooked chicken, pasta, and broccoli, and stir until fully combined.
  • Top with Parmesan cheese or red chili flakes.
  • Enjoy!

Nutrition Facts : Calories 828 calories, Carbohydrate 50 grams, Fat 54 grams, Fiber 4 grams, Protein 43 grams, Sugar 4 grams

CHICKEN BROCCOLI ALFREDO



Chicken Broccoli Alfredo image

A creamy, comforting dinner that goes from stovetop to table in under an hour? Don't mind if we do! Four of our favorite dinnertime ingredients come together in this chicken broccoli Alfredo pasta dish-versatile chicken breast, family-friendly broccoli, always-on-hand pasta and a homemade Alfredo sauce that comes together in a snap.

Provided by Christy Denney

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 9

Fettuccine or other favorite pasta, cooked according to package directions
1 to 2 cups fresh chopped broccoli, cooked and hot
1/2 cup (1 stick) butter
1/2 teaspoon (1 clove) minced garlic
2 cups heavy cream
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/4 cup freshly grated Parmesan cheese
2 to 3 cooked chicken breasts, diced

Steps:

  • Cook fettuccine according to package directions adding broccoli last 3 minutes, drain. Set aside.
  • Meanwhile, melt butter in medium saucepan over medium heat. Add minced garlic with the butter. Add cream, garlic powder, and pepper.
  • Simmer, uncovered, for 10 to 12 minutes or until thick, stirring frequently. Trust me, it will thicken. When sauce has reached desired consistency, stir in Parmesan cheese.
  • Add cooked chicken to Alfredo sauce and heat through. Serve over hot, cooked fettuccine and broccoli.

Nutrition Facts : Calories 670, Carbohydrate 5 g, Cholesterol 245 mg, Fat 11, Fiber 0 g, Protein 22 g, SaturatedFat 38 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 4 g, TransFat 2 1/2 g

BROCCOLI CHICKEN ALFREDO



Broccoli Chicken Alfredo image

What a fast and simple weeknight supper! This lighter take on Alfredo pasta offers all the comforting flavor families long for-but in a reduced-fat meal. Broccoli and whole wheat pasta boost nutrition. Terrie Fontenot - Fresno, Texas

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 7

2 cups uncooked whole wheat penne pasta
3 cups frozen chopped broccoli
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
2 garlic cloves, minced
1 cup reduced-fat Alfredo sauce
1/4 cup grated Parmesan cheese
1/4 teaspoon pepper

Steps:

  • Cook pasta according to package directions, adding the broccoli during the last 5 minutes of cooking., Meanwhile, in a large nonstick skillet coated with cooking spray, saute chicken until lightly browned. Add garlic; saute 1-2 minutes longer or until chicken is no longer pink and garlic is tender., Drain pasta mixture; add to the pan. Stir in the Alfredo sauce, cheese and pepper; cook and stir until heated through.

Nutrition Facts : Calories 470 calories, Fat 11g fat (6g saturated fat), Cholesterol 92mg cholesterol, Sodium 599mg sodium, Carbohydrate 51g carbohydrate (4g sugars, Fiber 10g fiber), Protein 39g protein.

BROCCOLI CHICKEN FETTUCCINE



Broccoli Chicken Fettuccine image

I served this with Chive Garlic Bread from the April/May 2001 issue, and my finicky-eating, 6-year-old grandson absolutely loved it! -Elaine Mizzles Ben Wheeler, Texas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 12

4 ounces uncooked fettuccine
1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 small onion, halved and sliced
2 tablespoons butter
4 garlic cloves, minced
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup chicken broth
1-1/2 cups frozen broccoli florets, thawed
1 can (4 ounces) mushroom stems and pieces, drained
1 teaspoon onion powder
1/2 teaspoon pepper
1/4 cup shredded Parmesan cheese

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute chicken and onion in butter until chicken is no longer pink. Add garlic; cook 1 minute longer., Stir in the soup, broth, broccoli, mushrooms, onion powder and pepper. Bring to a boil. Drain fettuccine; add to chicken mixture and heat through. Sprinkle with cheese.

Nutrition Facts : Calories 657 calories, Fat 27g fat (12g saturated fat), Cholesterol 113mg cholesterol, Sodium 2200mg sodium, Carbohydrate 60g carbohydrate (7g sugars, Fiber 7g fiber), Protein 43g protein.

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From andiemitchell.com


CHICKEN & BROCCOLI ALFREDO RECIPE - COOK WITH CAMPBELLS CANADA
2015-11-30 Cook fettuccini according to package directions. Add broccoli during the last 3-4 minutes of cooking. Drain, set aside and keep warm. Meanwhile, in a large skillet, heat butter over medium-high. Season chicken with salt and pepper to taste. Cook 4-6 minutes, stirring often, or until lightly browned. Add garlic; cook for 1 minute or until fragrant.
From cookwithcampbells.ca


CHICKEN & BROCCOLI ALFREDO - CAMPBELL SOUP COMPANY
2017-12-20 Step 1. Prepare the linguine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of the cooking time. Drain the linguine mixture well in a colander. Step 2. Heat the butter in a large skillet over medium-high heat. Season the chicken with salt and pepper.
From campbells.com


ONE-POT CHICKEN BROCCOLI FETTUCCINI ALFREDO - DRIZZLE ME SKINNY!
2021-05-02 Spray a large skillet/pan (big enough to cook pasta and all the ingredients in) with some non stick spray and cook the cubed chicken over medium heat, about 8-10 minutes turning the chicken. Add salt, pepper and garlic, then pour in the broth, milk and heavy cream, bring to a light boil then reduce heat to low.
From drizzlemeskinny.com


LIGHTENED UP CHICKEN AND BROCCOLI FETTUCCINE ALFREDO
2020-02-09 Chicken Broccoli Alfredo Recipe. This recipe comes together easily. Everything, including the fettuccine pasta, cooks in one pan. Step 1: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook the brown on both sides. Add the garlic, stir and cook for one additional minute. Season with salt and pepper.
From spoonfulofflavor.com


CHICKEN BROCCOLI CASSEROLE {WITH ALFREDO SAUCE ... - SPEND WITH …
2020-02-29 Preheat oven to 350°F. Cook pasta al dente according to package directions adding the broccoli into the cooking water during the last 2 minutes. Drain well. Meanwhile, combine all sauce ingredients in a small bowl. Stir together broccoli and pasta, sauce, and chicken. Place in a greased 2 qt casserole dish.
From spendwithpennies.com


CHICKEN FETTUCCINE ALFREDO WITH BROCCOLI RECIPE - RAGú
Remove chicken and set aside. Stir sauce and broccoli into same skillet. Bring to a boil over medium-high heat. Reduce heat to low and simmer covered, stirring occasionally, until broccoli is heated through, about 5 minutes. Stir in chicken and cook, stirring occasionally, until heated through, about 2 minutes.
From ragu.com


CHICKEN ALFREDO WITH BACON AND BROCCOLI - THE ASHCROFT FAMILY TABLE
2022-06-18 Add 1 teaspoon of Italian seasoning and salt and pepper to taste to the sauce. Slowly add in 1 cup of freshly shredded Parmesan cheese and whisk until melted and sauce is thick. Add pasta and broccoli to the sauce and stir to coat. Sprinkle 1/2 cup of bacon crumbles and stir well. Slice the chicken pieces into even strips and place on top of ...
From ashcroftfamilytable.com


BROCCOLI CHICKEN FETTUCCINE ALFREDO - SEMI HOMEMADE RECIPES
2021-06-18 Defrost and cook broccoli according to package directions. Heat Alfredo. Pour alfredo sauce into a small sauce pan and heat over low heat. Cook pasta. Bring a salted pot of water to a boil and add fettuccine pasta. Cook pasta for 12-14 minutes. Drain pasta and add back to pot. Mix together. Add cooked broccoli and cooked chicken to pasta noodles.
From semihomemaderecipes.com


CHICKEN BROCCOLI ALFREDO RECIPE(VIDEO) - VALENTINA'S CORNER
2020-07-27 In a skillet, heat 1 Tbsp oil over high heat. Once hot, add the seasoned chicken breast and sear 2 minutes per side, until crispy. Turn down heat to low, cover skillet and cook another 5 minutes, until chicken is cooked and tender. Prepare the alfredo sauce recipe in a deep skillet or pot. Drain the pasta and broccoli and add to the sauce.
From valentinascorner.com


FETTUCCINE ALFREDO WITH CHICKEN & BROCCOLI - CLASSICO® PASTA SAUCE
Directions. Cook pasta al dente according to package instructions and drain. Meanwhile, lightly rub chicken with olive oil. Season with salt and pepper if desired. In a large skillet over medium high heat, brown chicken for 5 to 6 minutes on each side, or until an internal temperature of 165°F is reached. Remove chicken from skillet.
From classico.com


FETTUCCINI ALFREDO WITH CHICKEN AND BROCCOLI - DINNER RECIPES
(Prep Time: 20 minutes. Cooking Time: 20 minutes) Ingredients: 1 pound, dried fettuccine 1 teaspoon cornstarch 1 (12 ounce) can evaporated milk 1 Tablespoon butter 1 Tablespoon olive oil 6 cloves, garlic, minced 4 ounces low fat cream cheese ¼ teaspoon salt ¾ cup grated Parmesan cheese 2 cups cooked chicken, diced 1 cup steamed broccoli florets. Directions: 1.
From makedinnereasy.com


CHICKEN BROCCOLI ALFREDO - VIKALINKA
2021-09-23 Recipe Tips and Notes. I used skinless boneless chicken breasts because they cook fast and are easy to work with. This recipe would also work well with leftover roast chicken!; Broccoli florets need to be cooked before adding to the Alfredo sauce but to eliminate extra dirty pots I suggest simply adding your broccoli to the pasta pot in the last 3 minutes of cooking.
From vikalinka.com


CHICKEN AND BROCCOLI FARFALLE - THERESCIPES.INFO
Broccoli and Chicken Farfalle Alfredo - Tupperware Champion top cookingwithtupperware.com. Cooking with Tupperware making Broccoli and Chicken Farfalle Alfredo in the Microwave Smart Multi-Cooker. Add farfalle pasta and 1⁄2 tsp. of the salt to the Base of the Smart Multi-Cooker. Add 3-4 cups water to reach the indent in the Base of the Smart Multi-Cooker Base.
From therecipes.info


LEMON FETTUCCINE ALFREDO WITH GRILLED CHICKEN AND BROCCOLI
2015-03-21 In a large and deep skillet or pot, melt butter over medium heat then add in garlic and flour and cook 1 minute, stirring constantly. While whisking slowly pour milk into flour mixture, then cook, whisking vigorously to smooth lumps until mixture begins to thicken.
From cookingclassy.com


30 MINUTE CHICKEN AND BROCCOLI ALFREDO - LAURA FUENTES
2022-05-18 Make the cream sauce. Slowly pour the chicken broth and milk into the browned butter and flour. Whisk until smooth, stir in the heavy cream, garlic powder, and Italian seasoning . Stir it all together. Whisk ⅓ cup Parmesan into the sauce and cook for an additional minute before adding the pasta, broccoli, and chicken.
From laurafuentes.com


CHICKEN BROCCOLI FETTUCCINE ALFREDO RECIPE -- READY IN 30 MINUTES!
Remove pasta from water and drain the pasta, reserving the water for the broccoli. Cook broccoli in water for 3 minutes. Set aside. In large skillet melt butter, add chicken and onion. Saute for 6 minutes or until chicken is cooked and onion is translucent. Add milk, parmesan cheese, parsley, salt & pepper, and cooked broccoli.
From nelliebellie.com


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