REconstructed Chicken Fettucine Alfredo with Roasted Broccoli
Here is my take on this classic dish that I was brought up on. This recipe is dedicated to my mom 🙂
Bring a large pot of water to a boil. Heat oven to 400. Chop a large head of broccoli down to florets. Toss in ev olive oil and s+p. Dump onto a cookie sheet and roast while finishing the rest of the meal. You can shake the pan or use tongs to move the florets around about halfway thru to help them roast evenly. To the boiling water add a pound of fettucine noodles and cook until al dente. Meanwhile, in a large saute pan, melt 1 stick of butter. Whisk in 1 pint of heavy cream and simmer until the cream has thickened down a bit. Add 1 1/2 cups of shredded parmesan cheese and s+p to the cream. and stir until the cheese is melted and incorporated into the sauce. Slice up 2-3 grilled chicken breasts and add them to the sauce. Pour the sauce over the pasta and serve with the roasted broccoli on the side.