Ingredients
Alfredo
- 2 cups Broccoli cut into small bite-sized florets
- 8 oz Chicken breast boneless skinless butterflied
- 1 tsp Extra-virgin olive oil
- 1/2 cup Heavy cream
- 4 oz Fettuccine pasta
- 1/4 cup Parmesan cheese shredded
- 1 TBSP Fresh parsley chopped
Greek Salad
- 1 Cucumber sliced
- 1 Tomato cut into wedges
- 1/2 Red onion thinly sliced
- 2 tsp Extra-virgin olive oil
- 1 tsp Red wine vinegar
- 1/4 tsp Oregano
Lemon Sparkling Water
- 16 oz Sparkling Water
- 4 slices Lemon
Instructions
- Prepare the ingredients as instructed above.
- Bring a pot of water to a boil. Add salt to the water and cook broccoli until tender. Drain well and set aside.
- Season the chicken with salt and pepper and drizzle with olive oil.
- Heat a grill or grill pan over medium heat. Grill the chicken on both sides until it reaches an internal temperature of 165°F (74°C). Set aside.
- In a pan over medium heat, add in heavy cream and simmer until creamy. Add half of the Parmesan cheese and whisk until smooth.
- In a separate pot, bring water to a boil. Salt the water and cook the fettuccine pasta according to package instructions.
- Drain the pasta, reserving 1/2 cup of the pasta water.
- Add pasta, grilled chicken, and broccoli to the Alfredo sauce. Toss to coat. Add reserved pasta water as needed for creaminess. Garnish with remaining Parmesan and parsley.
- Prepare the Salad: In a bowl, combine the cucumber, tomato, red onion, extra virgin olive oil, red wine vinegar, salt, and black pepper, oregano. Toss gently to combine.
- Pour sparkling water over lemon. Serve with ice if desired.
- Serve the fettuccine Alfredo with Greek salad and lemon sparkling water.
Nutrition
Calories: 727kcal | Carbohydrates: 58g | Protein: 43g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 196mg | Sodium: 445mg | Potassium: 1333mg | Fiber: 7g | Sugar: 10g | Vitamin A: 2386IU | Vitamin C: 106mg | Calcium: 310mg | Iron: 3mg
Broccoli Chicken Alfredo
Ingredients
Alfredo
- 2 cups Broccoli cut into small bite-sized florets
- 8 oz Chicken breast boneless skinless butterflied
- 1 tsp Extra-virgin olive oil
- 1/2 cup Heavy cream
- 4 oz Fettuccine pasta
- 1/4 cup Parmesan cheese shredded
- 1 TBSP Fresh parsley chopped
Greek Salad
- 1 Cucumber sliced
- 1 Tomato cut into wedges
- 1/2 Red onion thinly sliced
- 2 tsp Extra-virgin olive oil
- 1 tsp Red wine vinegar
- 1/4 tsp Oregano
Lemon Sparkling Water
- 16 oz Sparkling Water
- 4 slices Lemon
Instructions
- Prepare the ingredients as instructed above.
- Bring a pot of water to a boil. Add salt to the water and cook broccoli until tender. Drain well and set aside.
- Season the chicken with salt and pepper and drizzle with olive oil.
- Heat a grill or grill pan over medium heat. Grill the chicken on both sides until it reaches an internal temperature of 165°F (74°C). Set aside.
- In a pan over medium heat, add in heavy cream and simmer until creamy. Add half of the Parmesan cheese and whisk until smooth.
- In a separate pot, bring water to a boil. Salt the water and cook the fettuccine pasta according to package instructions.
- Drain the pasta, reserving 1/2 cup of the pasta water.
- Add pasta, grilled chicken, and broccoli to the Alfredo sauce. Toss to coat. Add reserved pasta water as needed for creaminess. Garnish with remaining Parmesan and parsley.
- Prepare the Salad: In a bowl, combine the cucumber, tomato, red onion, extra virgin olive oil, red wine vinegar, salt, and black pepper, oregano. Toss gently to combine.
- Pour sparkling water over lemon. Serve with ice if desired.
- Serve the fettuccine Alfredo with Greek salad and lemon sparkling water.
Nutrition
Calories: 727kcalCarbohydrates: 58gProtein: 43gFat: 37gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 196mgSodium: 445mgPotassium: 1333mgFiber: 7gSugar: 10gVitamin A: 2386IUVitamin C: 106mgCalcium: 310mgIron: 3mg
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