Broccoli Chicken Fettuccine Alfredo

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READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the chicken cubes into a ziplock bag with italian dressing and marinade for at least 30 minutes (preferrably overnight).
  • 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.
  • Meanwhile, chop any thick stems off of broccoli leaving just the florets. Steam for 3 minutes or just until tender. Rinse and set aside.
  • 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.
  • Melt 4 tbsp butter over medium low heat and whisk in flour, sea salt, and black pepper until smooth and bubbly.
  • Whisk in milk and heavy cream and raise heat to medium high. Whisk constantly until mixture thickens and simmer for 1 minute.
  • Reduce heat and add parmesan cheese, chicken, broccoli, roasted peppers, and bacon.
  • Once cheese is melted, toss over noodles and serve!
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