Saturday, June 27, 2015

Creamy Chicken Broccoli Alfredo

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I'm not going to lie my usual go to move when making chicken broccoli alfredo is to buy the sauce and toss it with some chicken, broccoli and noodles and tada! Chicken broccoli alfredo. But I have always wanted to try making the sauce myself, and let me tell you not only is it easy to make the sauce but it comes out rich in the best way possible. If it comes out a little too thick add more heavy whipping cream or a lttle milk.

Creamy Chicken Broccoli Alfredo

1 lb boneless skinless chicken tenders
1 stick salted butter
1 pint heavy whipping cream
2 cups Parmesan Cheese
1 fresh broccoli crown
8 oz. Fettuccine noodles
fresh parsley
salt, pepper and garlic powder

Season chicken with salt, pepper and garlic powder

Cook chicken in a frying pan until thoroughly cooked

Cut chicken into strips

Meanwhile boil noodles until noodles are tender

Steam broccoli cut into large florets and set aside

in a saucepan heat butter until melted

Add heavy whipping cream and Parmesan cheese

Saute on low heat until sauce thickens, stirring frequently

Combine noodles, chicken, broccoli and sauce and toss

Sprinkle with fresh snipped parsley and parmesan and enjoy!


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