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Chicken and Broccoli Alfredo
Recipe Courtesy of Reasor's
  • 2 packages (9 oz.) Buitoni Fettuccine
  • 1 cup Fresh Broccoli Florets
  • 2 tablespoons Butter
  • 4 Redbud Farms Skinless Chicken Breasts, cut in half
  • 2 cups Heavy Whipping Cream
  • 3/4 cup Freshly Grated Reggiano Parmesan Cheese
  • Ground Black Pepper (to taste)

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  1. Prepare the Buitoni Fetuccine according to the directions in a 4 quart sauce pan.
  2. Add the broccoli last two minutes of the cooking time. Drain the pasta and broccoli in a colander.
  3. Heat the butter in a large skillet, add chicken and sauté until about half done.
  4. Add the heavy whipping cream and bring to a boil then simmer for a minute or two.
  5. Add the pasta and broccoli, fold in the grated cheese and season to taste with pepper.
Servings: 4
Prep Time: 10 minutes