Description
Discover how to make the ultimate Creamy Chicken Alfredo Fettuccine with Broccoli Bliss. Elevate your dinner table with this rich, satisfying, and easy-to-follow recipe.
Ingredients
- 3/4 cup (180 ml) half and half
- 1 tablespoon (15 ml) cornstarch
- 1/2 teaspoon (3 ml) salt
- 2/3 cup (160 ml) grated Parmesan cheese
- 1 1/2 pounds (680 g) broccoli (cut into florets)
- 2 teaspoon (10 ml) s olive oil
- 1 1/4 pounds (567 g) boneless skinless chicken breast (cut into 3/4-inch pieces)
- 1 teaspoon (5 ml) garlic powder
- 1/2 teaspoon (3 ml) salt
- 1/2 teaspoon (3 ml) freshly ground black pepper
- 3 8-ounce packages House Foods Shirataki Fettuccine Noodles (rinsed and drained well)
Instructions
- Pat the Shirataki fettuccine noodles dry using paper towels to remove excess moisture, helping the sauce cling to them better. If desired, use a sharp knife or kitchen scissors to cut the long strands in half. Set them aside for later.
- Fill a large pot with water and bring it to a boil. Add the broccoli florets and cook them until they become a deeper green and slightly tender, about 2 to 3 minutes. Use a slotted spoon to take them out of the water and set aside.
- In a small saucepan, mix together the half and half, salt, and cornstarch. Heat the mixture over medium heat, whisking continuously, until it thickens, which should take about 4 to 6 minutes. Stir in ½ cup of the Parmesan cheese until the sauce is smooth, then remove from the heat.
- Sprinkle the chicken pieces with garlic powder, salt, and pepper. Heat 1 teaspoon of olive oil in a large nonstick skillet over medium-high heat. Add half of the chicken pieces and cook them until they are browned on all sides, taking about 6 to 8 minutes. Transfer them to a plate. Add the remaining 1 teaspoon of olive oil to the skillet and repeat the process with the rest of the chicken.
- In a large serving dish, combine the cooked chicken with the broccoli and fettuccine noodles. Give the alfredo sauce one last whisk, then pour it over the mixture. Toss everything together until well combined. Serve the dish in four separate bowls, sprinkling each with 1 tablespoon of Parmesan cheese on top.
Notes
- Whisk the half and half with cornstarch continuously to achieve a lump-free saucenCut broccoli florets uniformly to ensure even cookingnRinse and dry Shirataki noodles well for better sauce adherence
