Description
This simple Alfredo is a perfect dinner when paired with spicy blackened chicken. The combination of the creamy sauce with the spicy chicken is simply amazing!
Ingredients
- 2 cups Broccoli Florets
- 1 teaspoon Garlic Powder
- 1 teaspoon Salt
- 1 teaspoon Onion Powder
- ½ teaspoons Cayenne Pepper
- 1 teaspoon Paprika
- 1 teaspoon Black Pepper
- 2 whole Boneless, Skinless Chicken Breasts
- Olive Oil, To Coat The Bottom Of Your Saute Pan
- 12 ounces, weight Fettuccine Noodles
- 4 Tablespoons Butter
- 2-½ Tablespoons Flour
- 2 cups Milk
- 1 cup Grated Parmesan Cheese
Preparation
1. Bring a pot of water to a boil. Add the broccoli florets and cook for one minute. Drain the broccoli and rinse with cold water to stop the cooking; set aside.
2. Mix together all the seasoning and sprinkle over both sides of each chicken breast.
3. Heat a large sized sauté pan to medium heat. Add enough olive oil just to coat the pan. Once the pan is heated through, add the chicken breasts. Cook for about 5-7 minutes per side depending on the size of the breasts.
4. Remove chicken from pan and cut into slices; set aside.
5. Bring a large pot of water to a boil for the pasta, and cook according to package directions.
6. Add the butter and flour into the pan the chicken was cooked in. Cook over medium heat for about 3-5 minutes, or until the flour flavor is cooked out. Add the milk and simmer for about 10 minutes until it thickens.
7. Add the Parmesan cheese and a dash of salt and pepper plus an additional sprinkle of garlic powder to taste.
8. Add the sliced chicken, broccoli and pasta into the sauce. Stir to make sure everything is well coated.
