Chicken Alfredo Fettuccine with Roasted Broccoli

Apparently the weather has been influencing my menu planning this week as it's been chock full of comfort food. Pasta is always a comfort food to me and this recipe is no exception. What I like about this recipe is that while it does have a few different steps, it doesn't take too long and it can be a great one pot meal if you don't use long noodles like I did with the fettuccine. In full disclosure, this recipe was adapted from one I found at https://iowagirleats.com. I've made a few tweaks that I think make it unique and give it some distinctive flavors that you wouldn't get from traditional fettuccine.

Additionally, you can adapt this to make it lower fat, lower calorie, etc. just by how much fat is in the yogurt/sour cream and milk you use as well as making it gluten free by using your favorite pasta. It's very flexible and forgiving!

Chicken Alfredo Fettuccine with Roasted Broccoli

Preheat oven to 450 degrees

Prep time: 10 minutes

Cook time: 30 minutes

Ingredients:

• 2 large boneless, skinless chicken breasts, grilled and cut into bite size pieces (or cook however you want)
• 3 c. roasted broccoli florets (see recipe here: )
• 8 oz fettuccine (or whatever pasta you want)
• 2 Tbsp butter
• 2 - 3 large garlic cloves, minced
• 2 Tbsp flour
• 1 c. chicken broth (see my recipe here)
• 1/4 c. milk
• 1/4 c. Greek yogurt or sour cream
• 1 c. freshly grated Parmesan cheese
• 1/4 tsp fresh ground pepper
• 1 pinch to 1/8 tsp nutmeg

Directions:

Prepare roasted broccoli per recipe here and set aside.

In a pot of boiling, salted water, cook the pasta according to package directions. Drain, toss with olive oil and set aside.

In a medium saucepan, heat the butter over medium-low heat. Add garlic and cook, stirring frequently, until the garlic is golden, 1-2 minutes.

Whisk in the flour until smooth. Gradually whisk in the chicken broth, Greek yogurt, milk, pepper, and nutmeg. Bring to a low simmer, stirring constantly. Lower the heat and simmer, stirring gently until the mixture thickens. Stir in Parmesan cheese and continue to stir until melted and smooth.

Add the cooked chicken and broccoli to sauce and mix, followed by the cooked pasta if short pasta. If long pasta, like fettuccine, serve sauce on top of pasta. Serve topped with more Parmesan, if desired.