Ingredients
Alfredo
- 2 cups Broccoli cut into small bite-sized florets
- 8 oz Chicken breast boneless skinless
- 1 tsp Extra-virgin olive oil
- 3/4 cup Heavy cream
- 4 oz Fettuccine pasta
- 1/4 cup Parmesan cheese shredded
- 1 TBSP Fresh parsley chopped
Seasoning
- Salt to taste
- Black pepper to taste
Tomato, Avocado, and Garlic
- 1 Tomato sliced
- 1 Avocado sliced
- 2 TBSP Extra-virgin olive oil
- 1/2 clove Garlic diced
- Salt to taste
Pineapple Agua Fresca
- 2 cups Pineapple juice
- 1 cup Water
- 1/2 TBSP Granulated sugar
- 2 Limes juiced
- Ice for serving
- 2 slices Lime for garnish
- Fresh mint for garnish
Instructions
- Prepare all ingredients as listed above.
- Bring a pot of water to a boil. Add salt to season the water. Cook broccoli until tender, then drain well and set aside.
- Season chicken with salt and pepper, then drizzle with olive oil.
- Heat a grill or grill pan over medium heat. Grill the chicken on both sides until cooked through to an internal temperature of 165°F (74°C). Set aside.
- Add the heavy cream to a pan over medium heat, bring to a simmer and let it reduce until creamy. Remove from the heat. Add half of the Parmesan cheese to the cream mixture and whisk until smooth.
- Bring another pot of water to a boil. Add salt to season the water. Cook pasta according to package instructions until al dente.
- Drain the pasta, reserving about 1/2 cup of the pasta water.
- Add pasta, grilled chicken, and broccoli to the Alfredo sauce. Toss to coat evenly.
- Garnish with the remaining Parmesan cheese. Add reserved pasta water as needed for a smooth, creamy consistency. Finish with chopped parsley.
- Arrange tomato and avocado slices on a serving plate. Drizzle with olive oil, sprinkle with diced garlic, and season with salt.
- Combine pineapple juice, water, sugar, and lime juice. Stir until sugar is dissolved. Add ice if desired. Garnish with lime slices and fresh mint.
- Serve the fettuccine Alfredo with tomato-avocado salad and pineapple agua fresca.
Nutrition
Calories: 1306kcal | Carbohydrates: 102g | Protein: 46g | Fat: 84g | Saturated Fat: 36g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 35g | Trans Fat: 1g | Cholesterol: 260mg | Sodium: 511mg | Potassium: 1971mg | Fiber: 14g | Sugar: 35g | Vitamin A: 3253IU | Vitamin C: 147mg | Calcium: 361mg | Iron: 4mg
Chicken Broccoli Fettuccini Alfredo
Ingredients
Alfredo
- 2 cups Broccoli cut into small bite-sized florets
- 8 oz Chicken breast boneless skinless
- 1 tsp Extra-virgin olive oil
- 3/4 cup Heavy cream
- 4 oz Fettuccine pasta
- 1/4 cup Parmesan cheese shredded
- 1 TBSP Fresh parsley chopped
Seasoning
- Salt to taste
- Black pepper to taste
Tomato, Avocado, and Garlic
- 1 Tomato sliced
- 1 Avocado sliced
- 2 TBSP Extra-virgin olive oil
- 1/2 clove Garlic diced
- Salt to taste
Pineapple Agua Fresca
- 2 cups Pineapple juice
- 1 cup Water
- 1/2 TBSP Granulated sugar
- 2 Limes juiced
- Ice for serving
- 2 slices Lime for garnish
- Fresh mint for garnish
Instructions
- Prepare all ingredients as listed above.
- Bring a pot of water to a boil. Add salt to season the water. Cook broccoli until tender, then drain well and set aside.
- Season chicken with salt and pepper, then drizzle with olive oil.
- Heat a grill or grill pan over medium heat. Grill the chicken on both sides until cooked through to an internal temperature of 165°F (74°C). Set aside.
- Add the heavy cream to a pan over medium heat, bring to a simmer and let it reduce until creamy. Remove from the heat. Add half of the Parmesan cheese to the cream mixture and whisk until smooth.
- Bring another pot of water to a boil. Add salt to season the water. Cook pasta according to package instructions until al dente.
- Drain the pasta, reserving about 1/2 cup of the pasta water.
- Add pasta, grilled chicken, and broccoli to the Alfredo sauce. Toss to coat evenly.
- Garnish with the remaining Parmesan cheese. Add reserved pasta water as needed for a smooth, creamy consistency. Finish with chopped parsley.
- Arrange tomato and avocado slices on a serving plate. Drizzle with olive oil, sprinkle with diced garlic, and season with salt.
- Combine pineapple juice, water, sugar, and lime juice. Stir until sugar is dissolved. Add ice if desired. Garnish with lime slices and fresh mint.
- Serve the fettuccine Alfredo with tomato-avocado salad and pineapple agua fresca.
Nutrition
Calories: 1306kcalCarbohydrates: 102gProtein: 46gFat: 84gSaturated Fat: 36gPolyunsaturated Fat: 7gMonounsaturated Fat: 35gTrans Fat: 1gCholesterol: 260mgSodium: 511mgPotassium: 1971mgFiber: 14gSugar: 35gVitamin A: 3253IUVitamin C: 147mgCalcium: 361mgIron: 4mg
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