Broccoli Chicken Fettuccine Alfredo

Total Time: 1 hr Preparation 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 1/2 cups chicken breasts, cut into 3/4-inch cubes
• 1 1/2 cups italian dressing
• 4 tablespoons butter
• 4 tablespoons flour
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1 1/2 cups 2% low-fat milk
• 1 cup heavy cream
• 1 cup parmesan cheese, grated
• 2 tablespoons roasted sweet peppers, chopped
• 1 tablespoon bacon, chopped

Recipe

• 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!