Pasta is the ultimate food in our house, every single day when I ask what the girls want for dinner, they answer pasta. They don’t care what kind of sauce, they don’t care what noodle, as long as it is a noodle, its a hit.
I’m always happy to make pasta because its so quick and easy, perfect for a weeknight meal.
This is one of my favorite pastas to make because its so full of flavor, and while its not the most calorie conscious meal in my recipe repertoire, the fresh veggies and spinach pasta make this a great (almost) healthy treat. I also love that the sauce can be made in less time than it takes to cook the pasta!
You can save a lot of time by cooking and dicing the chicken in advance and freezing it. I love having cooked frozen chicken breasts on hand, there’s a million different ways to use them, and it can really save time.
Chicken Fettuccini Alfredo with Red Peppers and Broccolli
Serves a family of 5
1.5 cups cooked boneless skinless chicken breast chopped
1 cup frozen broccoli
1 red pepper diced
1/4 cup butter
1/4 cup all purpose flour
2 cups heavy cream
black pepper to taste
1/2 cup grated Parmesan cheese
1 package fettuccine ( I love Catelli Spinach Fettuccine)
Cook your pasta as per the directions.
While the pasta is cooking, set a saucepan over medium heat, melt the butter, and slowly whisk in the flour until its smooth. Let it thicken for about 30 seconds then slowly pour in the cream, whisking constantly. Once the cream is all in and well mixed, slowly add the Parmesan cheese and whisk until its all melted thoroughly. Bring the sauce to a simmer and cook for four minutes, until its nicely thickend. Toss in the chicken, broccoli, red pepper and black pepper and cook for an additional 6 or 7 minutes.
Toss the pasta in the sauce and serve with a little fresh pepper and Parmesan as a garnish.
This is a great filling meal on its own, but it goes even better with a Caesar salad and a loaf of fresh crusty bread.