Alfredo Fettuccini

Ingredients

Cookies

  • 8 ounces fettuccine pasta

  •   3 tablespoons butter

  •   1 boneless, skinless chicken breasts, cut into bite-sized pieces

  •   3 tablespoons olive oil

  •   4 cloves garlic, minced

  •   1 cup broccoli florets

  •   1 cup heavy cream

  •   1/2 cup grated Parmesan cheese

  •   1/4 cup mozzarella cheese

  •   1/2 teaspoon oregano dried

  •   1/2 teaspoon basil dried

  •   1/2 teaspoon garlic powder

  •   Salt and pepper to taste

  •   Dried parsley, (for garnish)

Instructions

  1. Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.

  2. In a large skillet, heat olive oil, add minced garlic and cook for about 1 minute until fragrant. Add the chicken pieces and cook until they are no longer pink

  3. Add salt and pepper to taste.

  4. cook the chicken until they are light in color and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

  5. In a same skillet, melt the butter over medium- high heat, add the minced garlic again cook for about 1 minute until fragrant.

  6. Reduce the heat to medium and pour in the heavy cream. Add the garlic powder, dried oregano, dried basil, salt and pepper(to taste). Stir well and bring to a simmer

  7. Add the grated Parmesan cheese and mozzarella cheese to the skillet and stir until it melts and forms a creamy sauce.

  8. If the sauce if too thick, add a little pasta water or chicken broth.

  9. Add the broccoli florets and the cooked chicken into the sauce and stir again about a minute.

  10. Add the cooked fettuccine pasta. Toss everything together until the pasta, chicken and broccoli are well coated with the sauce.

  11. Cook for an additional 2-3 minutes, stirring occasionally, to heat everything through.

  12. Garnish with dried or fresh parsley.

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