Chicken Broccoli Fettuccine
Yield: About 6 servings
Cook Time: 22 minutes
Tips: Meat from a pre-cooked whole chicken or canned chicken breast meat may be used if preferred to save cooking time (about 10 minutes).
Suggestion: Delicious served with Garlic Bread.
Ingredients
- 1 tablespoon butter
- 1 tablespoon oil
- 2 boneless, skinless chicken breasts
- 8 oz. fettuccine (or 3 cups hot cooked fettuccine)
- 2 1/2 cups bite-size broccoli florets
- Cheese Sauce
- 3 tablespoons butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 3/4 to 1 cup grated Parmesan cheese (to preferred taste)
Directions
Cook fettuccine according to package directions. Drain in a colander and set aside. While fettuccine is cooking, cook broccoli (recipe follows).
Broccoli
Bring about 1 inch of water to a boil in a medium saucepan. Place broccoli florets in a vegetable steamer. Once water comes to a boil, reduce heat to medium-high and place vegetable steamer with broccoli in saucepan. Cover and cook for 5 minutes, or just until broccoli becomes crisp-tender. Quickly remove vegetable steamer from saucepan and set aside to stop cooking.
Chicken
Cut thickest portions of chicken breasts in half horizontally to make 2 thinner pieces (this helps chicken cook faster and more evenly). Heat butter and oil in a large skillet over medium-high heat and add chicken. Cook until lightly browned on both sides and cooked through (about 5--7 minutes per side). Turn off heat and transfer chicken pieces to a cutting board. Slice chicken into 1/4-inch-thick bite-size slices. Place chicken pieces in a bowl and cover with aluminum foil to keep warm.
Cheese Sauce
In a large saucepan, melt butter over low-medium heat. Add garlic to butter and cook for 1 minute. Add flour and whisk until thoroughly blended, creating a roux. Continue cooking while whisking for 1 additional minute. Gradually add milk to roux, whisking constantly, until thoroughly blended. Continue cooking on low-medium heat, whisking constantly until mixture begins to thicken (about 1 minute). Whisk in salt, pepper and Parmesan cheese until blended.
Add chicken, broccoli florets and fettuccine to sauce and toss gently until ingredients are coated. Heat for about 1-2 minutes. Serve. Top with additional grated Parmesan cheese if desired.
Broccoli
Bring about 1 inch of water to a boil in a medium saucepan. Place broccoli florets in a vegetable steamer. Once water comes to a boil, reduce heat to medium-high and place vegetable steamer with broccoli in saucepan. Cover and cook for 5 minutes, or just until broccoli becomes crisp-tender. Quickly remove vegetable steamer from saucepan and set aside to stop cooking.
Chicken
Cut thickest portions of chicken breasts in half horizontally to make 2 thinner pieces (this helps chicken cook faster and more evenly). Heat butter and oil in a large skillet over medium-high heat and add chicken. Cook until lightly browned on both sides and cooked through (about 5--7 minutes per side). Turn off heat and transfer chicken pieces to a cutting board. Slice chicken into 1/4-inch-thick bite-size slices. Place chicken pieces in a bowl and cover with aluminum foil to keep warm.
Cheese Sauce
In a large saucepan, melt butter over low-medium heat. Add garlic to butter and cook for 1 minute. Add flour and whisk until thoroughly blended, creating a roux. Continue cooking while whisking for 1 additional minute. Gradually add milk to roux, whisking constantly, until thoroughly blended. Continue cooking on low-medium heat, whisking constantly until mixture begins to thicken (about 1 minute). Whisk in salt, pepper and Parmesan cheese until blended.
Add chicken, broccoli florets and fettuccine to sauce and toss gently until ingredients are coated. Heat for about 1-2 minutes. Serve. Top with additional grated Parmesan cheese if desired.