Chicken and Broccoli Alfredo
Chicken and Broccoli Alfredo requires around 30 minutes from start to finish. This recipe makes 6 servings with 300 calories, 11g of protein, and 15g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe is typical of Mediterranean cuisine. If you have heavy whipping cream, kosher salt and pepper, fettuccine, and a few other ingredients on hand, you can make it.
Instructions
Bring a large pot of salted water to a boil. Cook broccoli until tender and bright green, 2 minutes. Using a slotted spoon, transfer to a colander, leaving water in pot.
Add chicken to pot; cook until opaque, 2 to 4 minutes.
Transfer to colander with broccoli.
Cook pasta in same pot of water until just tender to the bite, about 10 minutes. Reserve 1/2 cup pasta water; drain pasta.
Simmer cream, reserved 1/2 cup water, and 1/2 cup parmesan in same pot over medium heat, stirring often.
Add broccoli, chicken, and pasta, stirring to combine. Season to taste with salt and pepper.
Serve with additional parmesan on the side.
Recommended wine: Chianti, Trebbiano, Verdicchio
Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes.
Ruby red with an aroma and flavor of red cherries, a smooth texture, excellent structure and a long, elegant finish. Best with pizza, pasta with tomato- or meat-based sauces, meaty mushrooms, roasted chicken or grilled meats.Blend: 75% Sangiovese, 10% Cabernet Sauvignon, 10% Merlot, 5% Malvasia