Chicken Broccoli Fettuccini Alfredo
Servings 2
Calories 1202kcal
Ingredients
Watermelon Mint Drink
- 2 cups Watermelon cut into chunks
- 16 oz Water
- 1/2 cup Fresh mint
- Ice cubes
Alfredo
- 2 cups Broccoli cut into bite-sized florets
- 8 oz Chicken breast boneless skinless
- Salt to taste
- Black pepper to taste
- 1 tsp Extra-virgin olive oil
- 2 TBSP Butter
- 3/4 cup Heavy cream
- 4 oz Fettuccine pasta
- 1/4 cup Parmesan cheese shredded
Tomato, Avocado, and Garlic
- 1 Tomato sliced
- 1 Avocado sliced
- 1 clove Garlic diced
- 2 TBSP Extra-virgin olive oil
- Salt to taste
Instructions
- Prep the ingredients per the instructions above.
- Make watermelon mint drink: Blend watermelon, water, and fresh mint. Refrigerate until ready to serve. Pour over ice.
- Cook broccoli: Bring a pot of salted water to a boil. Cook broccoli until tender, then drain and set aside.
- Cook chicken: Season chicken with salt and pepper; drizzle with olive oil. Grill over medium heat until cooked through to an internal temperature of 165°F (74°C). Set aside.
- Make Alfredo sauce: In a saucepan, melt butter over medium heat. Stir in heavy cream and reduce until creamy, 5–8 minutes. Add half the Parmesan and whisk until smooth.
- Cook pasta: Boil salted water. Cook fettuccine according to package instructions. Drain, reserving 1/2 cup pasta water.
- Assemble Alfredo: Add pasta, chicken, and broccoli to the sauce. Toss well. Add reserved pasta water as needed for creaminess.
- Prepare side: Arrange tomato and avocado slices on a plate. Drizzle with olive oil, sprinkle with garlic, and season with salt.
- Serve: Plate fettuccine Alfredo with tomato and avocado side. Enjoy with watermelon mint drink.
Nutrition
Calories: 1202kcal | Carbohydrates: 74g | Protein: 46g | Fat: 84g | Saturated Fat: 36g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 35g | Trans Fat: 1g | Cholesterol: 260mg | Sodium: 515mg | Potassium: 1826mg | Fiber: 13g | Sugar: 17g | Vitamin A: 4547IU | Vitamin C: 118mg | Calcium: 348mg | Iron: 4mg