Chicken Broccoli Alfredo
Ingredients
The main ingredients
-
1.5
lbs
boneless, skinless chicken thighs
-
4
cups
broccoli florets
-
8
oz
uncooked fettuccine noodles
-
1
cup
2% milk
-
1
cup
starchy pasta water
-
¼
cup
dry white wine
-
¼
cup
unsalted butter
-
2
tablespoons
all-purpose flour
The seasonings
-
1
teaspoon
salt
-
½
teaspoon
ground pepper
-
1
teaspoon
garlic powder
-
1
cup
finely grated parmesan cheese
-
3
tablespoons
water
Instructions
- Prepare the chicken thighs by cutting them into bite-sized pieces and seasoning with water, salt, pepper, and parmesan.
- Cook the fettuccine noodles in salted boiling water until al dente, reserving some starchy pasta water before draining.
- Steam the broccoli in a skillet with a little water and salt until vibrant green, then set aside.
- Brown the seasoned chicken thighs in the same skillet with butter for 3-4 minutes on each side, then set aside with the broccoli.
- Deglaze the skillet with white wine, then prepare the alfredo sauce by adding butter, flour, and whisking in milk and starchy water until thickened.
- Stir in the remaining parmesan and garlic powder, then toss the cooked fettuccine in the sauce.
- Combine the chicken and broccoli with the pasta and sauce, and serve with additional parmesan and pepper.
Nutrition Facts (estimated)
Servings
6
Calories
457
Total fat
18g
Total carbohydrates
35g
Total protein
31g
Sodium
20mg
Cholesterol
20mg
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