Light Fettuccine Alfredo with Broccoli and Chicken

This past Saturday we got married in New Brunswick, NJ. It was a beautiful wedding and a fantastic reception- the music, the food, the photographers, everything. It’s a shame neither one of us was super hungry at the reception. We’ve been talking about for weeks how we weren’t going to be one of those couples who doesn’t really eat at their reception, but alas, we were. After the reception, we were talking and we were wondering if people don’t eat because they’re too busy greeting people or because they were so nervous the whole day that they just didn’t have an appetite? For us, it was the latter. Not nervous to get married, but anxious about everything going smoothly, which it did.

Anyway, one of our gifts was a pasta machine which rolls out flat the dough and cuts the pasta! It makes homemade pasta making alot easier! So, as our first post-wedding dinner, we made homemade fettuccine with a light Alfredo sauce with lemon pepper chicken and steamed broccoli.

For the pasta, use either store bought fettuccine or follow the recipe for homemade pasta, which can be found here: https://dessertcomesfirst.wordpress.com/?s=homemade+pasta. Allow an extra two hours if you’re going to hand make the pasta. If using broccoli and chicken, make before the alfredo sauce because it will be reheated in the sauce at the end.

What I realized when reading recipes is that I can’t stand when I’m moving along at a good pace, but come to realize I forgot to cut the pepper or the onion, or forgot to prep something else. This might be my fault because I never read recipes beforehand. I look at the picture, decide if we’ll like it, and then get cooking. So for all those people like me, I think what I’m going to do now is make a list of things that should be prepped before even getting started.

To prep ahead:

1- Cut broccoli into small bite size pieces

2- Mince 5 cloves of garlic

3- Grate 3/4 cup Parmesan cheese

This is what we did for the broccoli and chicken:

  • For the broccoli, we used one small head. Cut into small pieces and steam until desired tenderness.
  • For the chicken, put it in a Ziploc bag, coat lightly with olive oil, add some salt, pepper, some dried or fresh herbs, and some minced fresh garlic. Toss around to coat and let sit at room temp for about 15 minutes. After the 15 minutes, just heat some olive oil in the pan, add the chicken, and cook through. Once done, put the chicken aside and start the sauce.

For the alfredo sauce these are the ingredients:

      1 Tbsp. olive oil (eyeball it!)
      4 cloves garlic, minced
      2 cups skim milk
      1 cup chicken broth
      3 Tbsp. all-purpose flour
      1/2 tsp. salt
      1/4 tsp. black pepper
    3/4 cup grated Parmesan cheese

In a medium saucepan, heat oil over medium heat. Add garlic and saute until golden brown. Remove from pan and put aside for now.

In the same saucepan, stir together milk, chicken broth, flour, salt and pepper over low heat until smooth and thick (about 5 minutes). Stir in garlic. Continue to cook over medium low heat, stirring frequently, until the sauce is thicker (about another 5 minutes). Stir in Parmesan cheese and let melt (about 1 minute). At this time stir in the broccoli and chicken and add the sauce to the pasta. Toss.

Enjoy with some bread, a salad, and a glass of Chardonnay, which is what we did:)

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