Ingredients
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 grated
- 1 TBSP Fresh parsley chopped
Seasoning
- Salt to taste
- Black pepper to taste
Tossed Salad
- 4 cups Spring mix
- 1/2 cup Cucumber sliced
- 1/2 cup Cherry tomatoes halved
- 1/4 cup Red onion thinly sliced
- 4 tsp Ranch dressing
Lemon Sparkling Water
- 24 oz Sparkling water cold
- 1 Lemon sliced
Instructions
- Prep the ingredients per the instructions above.
- Preheat the oven to 350 °F (176 °C).
- 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 to 2 minutes. Stir in heavy cream and let reduce until creamy, about 5 to 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.
- Assemble the Tossed Salad: In a large salad bowl, combine the mixed salad greens, cucumber slices, cherry tomatoes, and thinly sliced red onion. Drizzle the salad dressing over top.
- Drain the pasta, reserving a small amount of pasta water (about ½ cup).
- 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.
- Mix together the sparkling water and lemon. Serve over ice if desired.
- Serve: Enjoy the fettuccine alfredo with salad and sparkling water.
Nutrition
Calories: 985kcal | Carbohydrates: 62g | Protein: 44g | Fat: 64g | Saturated Fat: 33g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 262mg | Sodium: 677mg | Potassium: 1334mg | Fiber: 7g | Sugar: 9g | Vitamin A: 3676IU | Vitamin C: 142mg | Calcium: 340mg | Iron: 4mg
Broccoli Chicken Alfredo
Ingredients
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 grated
- 1 TBSP Fresh parsley chopped
Seasoning
- Salt to taste
- Black pepper to taste
Tossed Salad
- 4 cups Spring mix
- 1/2 cup Cucumber sliced
- 1/2 cup Cherry tomatoes halved
- 1/4 cup Red onion thinly sliced
- 4 tsp Ranch dressing
Lemon Sparkling Water
- 24 oz Sparkling water cold
- 1 Lemon sliced
Instructions
- Prep the ingredients per the instructions above.
- Preheat the oven to 350 °F (176 °C).
- 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 to 2 minutes. Stir in heavy cream and let reduce until creamy, about 5 to 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.
- Assemble the Tossed Salad: In a large salad bowl, combine the mixed salad greens, cucumber slices, cherry tomatoes, and thinly sliced red onion. Drizzle the salad dressing over top.
- Drain the pasta, reserving a small amount of pasta water (about ½ cup).
- 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.
- Mix together the sparkling water and lemon. Serve over ice if desired.
- Serve: Enjoy the fettuccine alfredo with salad and sparkling water.
Nutrition
Calories: 985kcalCarbohydrates: 62gProtein: 44gFat: 64gSaturated Fat: 33gPolyunsaturated Fat: 7gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 262mgSodium: 677mgPotassium: 1334mgFiber: 7gSugar: 9gVitamin A: 3676IUVitamin C: 142mgCalcium: 340mgIron: 4mg
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