Ingredients
Alfredo
- 2 cups Broccoli cut into small bite-sized florets
- 8 oz Chicken breast boneless skinless butterflied
- 3/4 cup Heavy cream
- 1/4 cup Parmesan cheese shredded
- 4 oz Fettuccine pasta
- 1 TBSP Fresh parsley chopped
- Salt and pepper to taste
Tomato, Avocado, and Garlic
- 1 Tomato sliced
- 1 Avocado sliced
- 1/2 clove Garlic diced
- 2 TBSP Extra-virgin olive oil
- Salt to taste
Drink
- 32 oz Apple cider
Instructions
- Prep the ingredients per the instructions above.
- Bring a pot of water to a boil and season with salt. Cook the broccoli until tender, then drain and set aside.
- Season the chicken with salt and pepper, drizzle with olive oil, and grill over medium heat until the internal temperature reaches 165°F (74°C). Set aside.
- Make the Alfredo sauce: In a saucepan over medium heat, bring the heavy cream to a simmer and let reduce until creamy. Remove from the heat. Whisk in half of the Parmesan cheese until smooth.
- Cook the fettuccine in a separate pot of salted boiling water according to package instructions. Drain, reserving about 1/2 cup of pasta water.
- Toss the cooked pasta, grilled chicken, and broccoli in the Alfredo sauce until well coated. Add reserved pasta water as needed for a smooth, creamy consistency. Garnish with the remaining Parmesan cheese and parsley.
- Prepare the tomato and avocado side: Portion slices of tomato and avocado, drizzle with olive oil, sprinkle with diced garlic, and season with salt.
- Serve the fettuccine with Alfredo sauce alongside the tomato and avocado. Pour apple cider into glasses and enjoy.
Nutrition
Calories: 1235kcal | Carbohydrates: 112g | Protein: 45g | Fat: 71g | Saturated Fat: 28g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 31g | Trans Fat: 0.1g | Cholesterol: 230mg | Sodium: 427mg | Potassium: 2038mg | Fiber: 13g | Sugar: 51g | Vitamin A: 2859IU | Vitamin C: 106mg | Calcium: 333mg | Iron: 4mg
Grilled Chicken Broccoli Fettucini Alfredo
Ingredients
Alfredo
- 2 cups Broccoli cut into small bite-sized florets
- 8 oz Chicken breast boneless skinless butterflied
- 3/4 cup Heavy cream
- 1/4 cup Parmesan cheese shredded
- 4 oz Fettuccine pasta
- 1 TBSP Fresh parsley chopped
- Salt and pepper to taste
Tomato, Avocado, and Garlic
- 1 Tomato sliced
- 1 Avocado sliced
- 1/2 clove Garlic diced
- 2 TBSP Extra-virgin olive oil
- Salt to taste
Drink
- 32 oz Apple cider
Instructions
- Prep the ingredients per the instructions above.
- Bring a pot of water to a boil and season with salt. Cook the broccoli until tender, then drain and set aside.
- Season the chicken with salt and pepper, drizzle with olive oil, and grill over medium heat until the internal temperature reaches 165°F (74°C). Set aside.
- Make the Alfredo sauce: In a saucepan over medium heat, bring the heavy cream to a simmer and let reduce until creamy. Remove from the heat. Whisk in half of the Parmesan cheese until smooth.
- Cook the fettuccine in a separate pot of salted boiling water according to package instructions. Drain, reserving about 1/2 cup of pasta water.
- Toss the cooked pasta, grilled chicken, and broccoli in the Alfredo sauce until well coated. Add reserved pasta water as needed for a smooth, creamy consistency. Garnish with the remaining Parmesan cheese and parsley.
- Prepare the tomato and avocado side: Portion slices of tomato and avocado, drizzle with olive oil, sprinkle with diced garlic, and season with salt.
- Serve the fettuccine with Alfredo sauce alongside the tomato and avocado. Pour apple cider into glasses and enjoy.
Nutrition
Calories: 1235kcalCarbohydrates: 112gProtein: 45gFat: 71gSaturated Fat: 28gPolyunsaturated Fat: 6gMonounsaturated Fat: 31gTrans Fat: 0.1gCholesterol: 230mgSodium: 427mgPotassium: 2038mgFiber: 13gSugar: 51gVitamin A: 2859IUVitamin C: 106mgCalcium: 333mgIron: 4mg
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