Easy Fettuccine Alfredo With Chicken and Broccoli

This is an easy dish with lots of flavor. To save some fat you can use full-fat milk in place of the 18% cream but it will not be as creamy.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 12  ounces  uncooked fettuccine pasta
• 3  cups fresh broccoli florets (can use less)
• 2  tablespoons  oil
• 1  tablespoon butter
• 1 1⁄2 lbs boneless skinless chicken breasts (cut into 1-inch pieces)
•  seasoning salt or   white salt
•  black pepper
• 1 -2  tablespoon  minced fresh garlic (or to taste)
• 2  tablespoons flour
• 1  pinch dried thyme (rubbed between fingers to release flavor)
• 1  pinch cayenne pepper (optional)
• 1 1⁄2 cups  18% table cream
• 1⁄4 cup  grated parmesan cheese (or to taste)

Directions

1. Cook the pasta in boiling water according to package directions, adding in the fresh broccoli florets the last minute of cooking time; drain (do not rinse) then transfer to a large bowl and toss with 1-2 tablespoon oil or butter to prevent sticking; cover lightly with foil to keep warm.
2. Heat oil and butter in a large skillet over medium heat.
3. Season the chicken cubes with salt and pepper; add to the skillet and cook for 4-5 minutes or until the chicken is cooked and browned (adding in the garlic the last 3 minutes of cooking time).
4. Add in flour, pinch dried thyme and cayenne pepper (if using); stir with wooden spoon for 1 minute.
5. Add in table cream and grated parmesan cheese; bring to a simmer, stirring constantly and cook 1-2 minutes and until smooth and thickened.
6. Add in salt and pepper to taste.
7. Pour the sauce over the cooked pasta and broccoli; toss to coat.
8. Pass more Parmesan cheese at the table.