Friday, June 10, 2011

Lori's Fettuccine Alfredo With Chicken and Broccoli

                                                         of my favorite dishes to have when I am craving something rich and creamy. Traditionally, this dish is made with heavy cream, but it separates too easily and so I prefer to work with milk.You can make this without the meat or without the broccoli, or with the broccoli and without the meat. However you make this, it is sure to please.

Lori's Fettuccine Alfredo With Chicken and Broccoli

4-6 grilled chicken breasts
steamed broccoli, whole spears or pieces
1 pound (16 oz) fettuccine noodles
1/2 cup butter
4-5 Tbls. unbleached flour
1-2 cloves garlic, minced*
4 cups milk
Real sea salt and pepper, to taste
about 1/8 tsp. turmeric
1-2 Tbls. dried or fresh parsley
4-5 cups grated Parmesan cheese*
Freshly grated Parmesan cheese*
Grill 4-6 boneless, skinless chicken breasts, seasoned to taste; set aside to keep warm.
Steam the broccoli just till fork tender. Place in a pan, toss with some butter; set aside to stay warm.
Cook noodles according to pkg. directions.
Meanwhile, melt butter in a heavy 3 quart pan. Stir in flour to make a roux and allow to cook for 1-2 minutes, without browning. Stir in garlic and allow to cook with the flour. Slowly add the milk and stir till hot, bubbly, and thickened. Do not scorch. Add salt and pepper, to taste. Stir in turmeric (for color) and blend well. Stir in parlsey and grated Parmesan cheese. Add a bit more milk if too thick, heat thoroughly.
Place cooked noodles on plate, top with Alfredo sauce, chicken, broccoli, and grate some fresh Parmesan over top. If only using noodles, just grate some fresh Parmesan cheese over top.
You can combine noodles and cheese sauce if you like, but we tend to like ours added separately.
This will feed 6 or more people. You can half this recipe.
*Garlic salt or powder can be used instead. If you use garlic salt, do not add extra salt to dish.
*You can use Kraft grated Parmesan in a can, but we buy a 5 pound bag of cheese at GFS and freeze it so we can use it as we want it as we use Parmesan cheese in many dishes, including soups.
*Fresh Parmesan is different in taste and texture from the canned Parmesan. Both add to this dish.
*If you like mushrooms, these can be added to this dish for an extra flavor component. Just cook fresh mushrooms separately, then add to milk mixture while thickening.

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