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Before you jump to Broccoli Chicken Fettuccine Alfredo recipe, you may want to read this short interesting healthy tips about Nutritious Vitality Snacks.
Enjoying healthy foods can make all the difference in how we feel. We tend to feel way less gross when we increase our consumption of healthy foods and lower our consumption of unhealthy foods. A piece of pizza does not make you feel as healthy as consuming a fresh green salad. This can be a problem, however, when it comes to eating between goodies. Finding snack foods that will help us feel better and boost our energy levels often involves lots of shopping and painstaking reading of labels. Here are a few healthy snacks which you can use when you need an instant pick me up.
Whole grain foods are an outstanding choice for a fast wholesome snack. Starting your day with a piece of whole grain toasted bread can give you that additional boost you need to get going. When you need a fast snack on your way out the door, do not forget to look for whole grain chips, pretzels, and crackers. Make the shift from refined products such as white bread to the healthier whole grain choices.
You do not have to look far to find a wide variety of healthy snacks that can be easily prepared. When you make the decision to be healthy, it’s easy to find exactly what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to broccoli chicken fettuccine alfredo recipe. To cook broccoli chicken fettuccine alfredo you need 10 ingredients and 8 steps. Here is how you do it.
The ingredients needed to prepare Broccoli Chicken Fettuccine Alfredo:
- Get 1 lb fettuccine pasta
- Use 3-4 cups chopped broccoli florets
- You need Approx. 1 1/2 cups chopped, cooked chicken
- Prepare 4 TBS unsalted butter
- Get 1 tsp minced garlic
- Use 2 cups half & half (or heavy cream)
- Get 1 cup shredded or grated parmesan cheese
- Prepare 2 TBS olive oil
- Prepare To taste salt and pepper
- Prepare To taste onion powder
Instructions to make Broccoli Chicken Fettuccine Alfredo:
- Bring a large pot of water to boil.
- Meanwhile, heat a large skillet over medium high heat with 1 tablespoon olive oil. Add the broccoli, season with a pinch of salt, pepper, and onion powder. Cook uncovered for about 4 minutes (until bright green). Add a splash of water and cook uncovered until broccoli is crisp tender.
- Add the cooked chicken to the skillet with the broccoli and heat through. Remove from skillet and set aside. (Rotisserie chicken works great for this, or you can just cook your chicken fresh in the skillet once you remove the cooked broccoli).
- When water begins to boil, add fettuccine and cook until al dente (or your preferred consistency).
- Melt the butter and 1 TBS of olive oil in the skillet. Add the garlic and cook for about 30 seconds. Add the half & half and parmesan cheese. Cook until cheese is melted and sauce just begins to bubble then turn heat to low.
- Drain pasta and reserve a bit of the water just in case you need to thin the sauce.
- Add pasta to the skillet and toss to coat with sauce. Add cooked chicken and broccoli and combine well.
- Serve topped with shredded parmesan cheese, if desired.
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