Broccoli Chicken Fettuccine Alfredo

Chef Rye's Note:

This recipe was inspired by the Stouffer's skillet meal and my attempt to outdo the frozen version. This pasta is absolutely perfect - perfect in taste, texture, and appearance - I hope you enjoy this as much as I did!

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 1 lb frozen broccoli florets (can use fresh)
• 8 ounces fettuccine
• 3 tablespoons butter
• 3 garlic cloves , minced
• 1 ½ cups chicken breasts , cut into 3/4-inch cubes
• 1 ½ cups Italian dressing
• 4 tablespoons butter
• 4 tablespoons flour
• ½ teaspoon sea salt
• ¼ teaspoon ground black pepper
• 1 ½ cups 2% low-fat milk
• 1 cup heavy cream
• 1 cup parmesan cheese , grated
• 2 tablespoons roasted sweet peppers , chopped
• 1 tablespoon bacon , chopped

Directions:

1. Place the chicken cubes into a ziplock bag with italian dressing and marinade for at least 30 minutes (preferrably overnight).
2. Bring 2 quarts of water to a rolling boil. Add fettuccine noodles and cook for 11-12 minutes or until al dente. Rinse and set aside.
3. Meanwhile, chop any thick stems off of broccoli leaving just the florets. Steam for 3 minutes or just until tender. Rinse and set aside.
4. Melt 3 tbsp butter in a saute pan over medium heat and add garlic and chicken. Sautee chicken until slightly browned and butter is absorbed, about 5-6 minutes. Remove from heat and set aside.
5. Melt 4 tbsp butter over medium low heat and whisk in flour, sea salt, and black pepper until smooth and bubbly.
6. Whisk in milk and heavy cream and raise heat to medium high. Whisk constantly until mixture thickens and simmer for 1 minute.
7. Reduce heat and add parmesan cheese, chicken, broccoli, roasted peppers, and bacon.
8. Once cheese is melted, toss over noodles and serve!