Hello and welcome to solsarin. This post is about “fettuccine alfredo with broccoli“.
Broccoli (Brassica oleracea var. italica) is an edible green plant in the cabbage family (family Brassicaceae, genus Brassica) whose large flowering head, stalk and small associated leaves are eaten as a vegetable. Broccoli is classified in the Italica cultivar group of the species Brassica oleracea. Broccoli has large flower heads, usually dark green, arranged in a tree-like structure branching out from a thick stalk which is usually light green. The mass of flower heads is surrounded by leaves. Broccoli resembles cauliflower, which is a different but closely related cultivar group of the same Brassica species.
It is eaten either raw or cooked. Broccoli is a particularly rich source of vitamin C and vitamin K. Contents of its characteristic sulfur-containing glucosinolate compounds, isothiocyanates and sulforaphane, are diminished by boiling but are better preserved by steaming, microwaving or stir-frying.[3]
Rapini, sometimes called “broccoli rabe,” is a distinct species from broccoli, forming similar but smaller heads, and is actually a type of turnip (Brassica rapa).[4]
Fettuccine Alfredo is classic comfort food that tastes like it took all day but is actually really quick and easy to make. Throw in some broccoli and cubed chicken and creamy homemade alfredo sauce, and you have the most delicious chicken alfredo broccoli pasta you never knew you could make so easily!
Using Frozen Broccoli: You can use frozen broccoli if that’s what you have! About 1 pound. Thaw and add in to warm through.
Pasta: If you don’t have fettuccine on hand, 1 pound of any pasta would work. Even gluten free. Jovial makes my favorite gluten free pasta.
Storing: Leftover broccoli chicken alfredo will keep in an airtight container refrigerated for at least 5 days. Reheat in the microwave on in a skillet.
Freezing: Any leftovers can be frozen! Freeze in an airtight container for at least 6 months.
Protein: Chicken breast are my go to, but you could also use chicken thighs for this broccoli chicken alfredo if that’s what you have. Shrimp, salmon or steak would be great too!
Bring to a boil. Once boiling, cover the pan with the lid and reduce heat to medium-low and simmer for 20 minutes.
* If the milk is bubbling over out of the pan then the temperature is too high. Reduce temperature slightly and continue cooking.
** I like to take the lid off halfway through the cook time and give it a good stir. This helps ensure that the noodles are not clumping up together.
Garlic : Use 4 cloves of fresh garlic that you mince or press with a garlic press. Or use the equivalent in chopped garlic from a jar (usually ½ teaspoon = 1 clove garlic) or use garlic paste from the tube.
Fettuccine Noodles : 8 oz is half of a 16 oz package of fettuccine. You can weigh it or be like me and just eyeball it, and grab half the noodles in the package
Broccoli : You can also chop up fresh broccoli and steam it. Or buy a bag of frozen steamable broccoli and cook it in the microwave according to package instructions. I like to chop up my broccoli into smaller pieces but you can leave it larger if wanted.
Parmesan Cheese : Please grate your own from a wedge on the cheese grater. It melts so much better and tastes better too. You could try and use pre-shredded cheese from the bag and it will probably work fine. I just prefer fresh grated parmesan cheese because it melts smoother.
This recipe is a meal in itself but a creamy pasta benefits by being paired with something slightly acidic for a balance of flavours. Try serving our Tuscan Panzanella Salad with a zesty vinaigrette or Tomato Salad with Herb Vinaigrette and see for yourself.
Or you can make our Healthy Eggplant Parmesan if you are craving a hot dish on the side of pasta.
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