Name: Broccoli Chicken Alfredo
Prep time: 25 min
Cook time: 30 min
Ingredients: 1 slice Crusty bread (cut into cubes 1/4" thick); 1/2 TBSP Extra-virgin olive oil; Salt (to taste); Black pepper (to taste); 1 clove Garlic (minced); 1 tsp Dijon mustard; ½ tsp Worcestershire sauce; ½ tsp Lemon juice (fresh-squeezed); ½ tsp Red wine vinegar; 1 TBSP Extra-virgin olive oil; ½ TBSP Parmesan cheese (grated); 2 cups Romaine lettuce (chopped); 2 cups Broccoli (cut into small, bite-sized florets); 8 oz Chicken breast boneless skinless (diced into small bite-sized pieces); 1 TBSP Extra-virgin olive oil; 2 TBSP Butter; 1 clove Garlic (minced); 3/4 cup Heavy cream; 4 oz Fettuccine pasta; ¼ cup Parmesan Cheese (shredded); 1 TBSP Fresh parsley (chopped); 24 oz Pinot Grigio wine (or other white wine chilled)

Broccoli Chicken Alfredo

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Prep Time: 25

Cook Time: 30

Servings:

Calories: 1375kcal

Ingredients

Croutons

1 slice Crusty bread cut into cubes 1/4" thick
1/2 TBSP Extra-virgin olive oil

Seasoning

Salt to taste
Black pepper to taste

Caesar Salad

1 clove Garlic minced
1 tsp Dijon mustard
½ tsp Worcestershire sauce
½ tsp Lemon juice fresh-squeezed
½ tsp Red wine vinegar
1 TBSP Extra-virgin olive oil
½ TBSP Parmesan cheese grated
2 cups Romaine lettuce chopped

Alfredo

2 cups Broccoli cut into small, bite-sized florets
8 oz Chicken breast boneless skinless diced into small bite-sized pieces
1 TBSP Extra-virgin olive oil
2 TBSP Butter
1 clove Garlic minced
3/4 cup Heavy cream
4 oz Fettuccine pasta
¼ cup Parmesan Cheese shredded
1 TBSP Fresh parsley chopped

White Wine Pairing

24 oz Pinot Grigio wine or other white wine chilled

US Customary - Metric

Instructions

For the croutons: Preheat the oven to 350°F (176°C). Drizzle the oil over the bread cubes. Season with salt and pepper. Toss until evenly coated. Spread in a single layer over the baking sheet and bake until golden brown and crisp (about 10 - 12 minutes). Then set aside.
In a small bowl, whisk together garlic, Dijon, Worcestershire sauce, lemon juice, and red wine vinegar. Slowly drizzle in extra virgin olive oil while whisking constantly. Whisk in parmesan. Season with salt and black pepper to taste.
Fill a pot halfway with water and set over high heat until boiling. Add salt to season the water. Cook the broccoli until tender then drain well and set aside.
Season the chicken well with salt and pepper. Then drizzle with oil.
Heat a sauté pan over medium heat. Sauté the chicken until nicely golden brown. Then remove from the pan and set aside.
Make the alfredo sauce: In a saucepan, melt the butter over medium heat. Add minced garlic and cook for 1 - 2 minutes. Stir in heavy cream and let reduce until creamy, about 5 - 8 minutes. While reducing, add the chicken back into the skillet and cook to an internal temperature of 160 °F (71 °C) using a thermometer.
Make the pasta: Fill a pot with water and set over high heat until boiling. Add salt to season the water. Cook the pasta per the instructions on the package.
Finish the alfredo sauce: Add half of the parmesan cheese to the mixture and whisk well until smooth.
Drain the pasta, reserving a small amount of pasta water (about ¼ cup per serving).
Finish the alfredo: Add the pasta, chicken, and broccoli to the alfredo sauce and toss to coat. Garnish with the remaining parmesan cheese. Add the reserved pasta water as needed to bring the sauce to a smooth, creamy consistency. Toss with parsley.
Prepare the Caesar salad: Toss the Romaine lettuce with dressing and croutons. Top with extra Parmesan cheese.
Serve: Enjoy the fettuccine alfredo with salad and white wine.

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