Steps to Make Super Quick Homemade Broccoli Chicken Fettuccine Alfredo


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Broccoli Chicken Fettuccine Alfredo
Broccoli Chicken Fettuccine Alfredo

Before you jump to Broccoli Chicken Fettuccine Alfredo recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Can save you Dollars.

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You may possibly prefer cooking with your oven, but using a microwave instead will cost you much less money. The energy used by cooking in an oven is actually greater by 75%, and maybe this small bit of knowledge will spur you on to use the microwave more frequently. In comparison with your stove, you can make boiled water as well as steamed vegetables faster, and use quite a bit less energy, by using countertop appliances. Many individuals mistakenly believe that doing the dishes by hand uses a lesser amount of energy than a dishwasher. Mainly if you ensure that the dishwasher is full previous to starting a cycle. Don’t dry the dishes with heat, make use of the cool dry or air dry features to increase the money you save.

As you can see, there are lots of little things that you can do to save energy, and also save money, in the kitchen alone. Green living is actually something we can all accomplish, without difficulty. It’s concerning being functional, usually.

We hope you got insight from reading it, now let’s go back to broccoli chicken fettuccine alfredo recipe. To make broccoli chicken fettuccine alfredo you need 10 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to cook Broccoli Chicken Fettuccine Alfredo:
  1. Get 1 lb fettuccine pasta
  2. You need 3-4 cups chopped broccoli florets
  3. Use Approx. 1 1/2 cups chopped, cooked chicken
  4. Provide 4 TBS unsalted butter
  5. You need 1 tsp minced garlic
  6. Prepare 2 cups half & half (or heavy cream)
  7. Get 1 cup shredded or grated parmesan cheese
  8. Prepare 2 TBS olive oil
  9. Take To taste salt and pepper
  10. Take To taste onion powder
Instructions to make Broccoli Chicken Fettuccine Alfredo:
  1. Bring a large pot of water to boil.
  2. Meanwhile, heat a large skillet over medium high heat with 1 tablespoon olive oil. Add the broccoli, season with a pinch of salt, pepper, and onion powder. Cook uncovered for about 4 minutes (until bright green). Add a splash of water and cook uncovered until broccoli is crisp tender.
  3. Add the cooked chicken to the skillet with the broccoli and heat through. Remove from skillet and set aside. (Rotisserie chicken works great for this, or you can just cook your chicken fresh in the skillet once you remove the cooked broccoli).
  4. When water begins to boil, add fettuccine and cook until al dente (or your preferred consistency).
  5. Melt the butter and 1 TBS of olive oil in the skillet. Add the garlic and cook for about 30 seconds. Add the half & half and parmesan cheese. Cook until cheese is melted and sauce just begins to bubble then turn heat to low.
  6. Drain pasta and reserve a bit of the water just in case you need to thin the sauce.
  7. Add pasta to the skillet and toss to coat with sauce. Add cooked chicken and broccoli and combine well.
  8. Serve topped with shredded parmesan cheese, if desired.

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