Yields3 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins
Salt & PepperFor Seasoning
3tbspOlive Oil
2Medium Broccoli CrownsCut into bite size pieces
2tbspButter
5Garlic ClovesMinced
1LemonZested
2tspAll-Purpose Flower
1cupLow Fat Milk
2tbspLow Fat Cream Cheese
¾cupParmesan CheeseGrated
12ozFettuccine Noodles
½lbChicken BreastCooked and Chopped
3tbspFresh ParsleyChopped
½cupReserved Pasta Water
Roast Broccoli
1
Preheat the oven to 425 degrees.
2
Add broccoli pieces into a bowl and coat with olive oil.
3
Season with salt and pepper.
4
Place broccoli on a baking sheet in a single layer.
5
Roast broccoli for 15 minutes, or until tender and slightly charred.
6
Fill a large pot with water. Add an offensive amount of salt to the water. This should taste like the ocean! Place on high heat.
Making the Alfredo Sauce
7
Place the butter, lemon zest, and garlic into a large skillet over medium-high heat. Cook for 1-2 minutes or until garlic is slightly soft.
8
Stir in the flower and cook for about 1 minute.
9
Add the milk and whisk until thickened.
10
Add the grated parmesan cheese and cream cheese. Whisk until melted and sauce has thickened and smooth. Add salt and pepper to taste (but be careful how much salt you add, we'll be adding the salty pasta water in later).
Make the Pasta
11
Once the pot of water is boiling, add in the fettuccine noodles and cook until al dente.
12
Once pasta is cooked to your liking, remove the pasta water to reserve before draining the rest of the water.
Assemble
13
Once the broccoli is done add it to the sauce with the parsley and chopped chicken.
14
Add the noodles and use large tongs to combine.
15
If sauce is too thick or isn't covering all the noodles, add in the reserved pasta water while continuing to toss/combine. Keep adding in water until sauce is covering all the noodles and is to your liking. Taste, add salt and pepper as desired.
16
Serve into bowls and top with crushed red pepper and additional parmesan cheese if desired.
Add broccoli pieces into a bowl and coat with olive oil.
3
Season with salt and pepper.
4
Place broccoli on a baking sheet in a single layer.
5
Roast broccoli for 15 minutes, or until tender and slightly charred.
6
Fill a large pot with water. Add an offensive amount of salt to the water. This should taste like the ocean! Place on high heat.
Making the Alfredo Sauce
7
Place the butter, lemon zest, and garlic into a large skillet over medium-high heat. Cook for 1-2 minutes or until garlic is slightly soft.
8
Stir in the flower and cook for about 1 minute.
9
Add the milk and whisk until thickened.
10
Add the grated parmesan cheese and cream cheese. Whisk until melted and sauce has thickened and smooth. Add salt and pepper to taste (but be careful how much salt you add, we'll be adding the salty pasta water in later).
Make the Pasta
11
Once the pot of water is boiling, add in the fettuccine noodles and cook until al dente.
12
Once pasta is cooked to your liking, remove the pasta water to reserve before draining the rest of the water.
Assemble
13
Once the broccoli is done add it to the sauce with the parsley and chopped chicken.
14
Add the noodles and use large tongs to combine.
15
If sauce is too thick or isn't covering all the noodles, add in the reserved pasta water while continuing to toss/combine. Keep adding in water until sauce is covering all the noodles and is to your liking. Taste, add salt and pepper as desired.
16
Serve into bowls and top with crushed red pepper and additional parmesan cheese if desired.
AuthorTheodore