Chicken & Broccoli Alfredo
To increase the nutritional content of this creamy dish, I added steamed broccoli and used whole wheat noodles. The nuttiness of the whole wheat noodles paired well with the sauce.
To increase the nutritional content of this creamy dish, I added steamed broccoli and used whole wheat noodles. The nuttiness of the whole wheat noodles paired well with the sauce.
- 1 lb skinless boneless chicken thighs or breast
- 2 tbsp canola oil
- kosher salt and fresh ground black pepper
- 12 whole wheat fettucini noodles cooked according to package directions
- 1 1/2 cups fresh broccoli steamed
- 1 pint heavy cream
- 1/2 c butter melted
- 1 cup parmesan cheese freshly grated, plus extra for garnish
- Carbohydrate 58.3534481363706 g
- Cholesterol 329.318905060388 mg
- Fat 78.3235057758752 g
- Fiber 7.09799973964691 g
- Protein 48.34242761963 g
- Saturated Fat 42.3836688062987 g
- Serving Size 1 1 Serving (574g)
- Sodium 964.199856596851 mg
- Sugar 51.2554483967237 g
- Trans Fat 6.44210850603884 g
- Calories 1108 calories
Step-by-step
- In a large skillet, heat oil over med hi.
- Season chicken with salt and pepper.
- Cook chicken in skillet for about 5 minutes on each side, or until chicken is cook through.
- Remove chicken from pan and allow to cool.
- Cut chicken into strips.
- In a large skillet, heat cream over med heat until it just starts to bubble, whisk in melted butter.
- Add cheese and whisk until smooth, 2-3 minutes.
- Add chicken and stir, then add pasta and mix well.
- Add steamed broccoli (I steamed mine in a steamer bag in the microwave) just prior to serving.
- Top with more parmesan and fresh cracked pepper.
Judging Poultry Doneness Without a Thermometer
Boneless chicken thighs or breasts require careful monitoring during searing. Cook the meat in canola oil over medium-high heat for approximately five minutes per side. Visual confirmation relies on pressing the center of the protein; fully cooked poultry yields firm resistance rather than a soft, yielding squish. Piercing the thickest portion with the tip of a paring knife reveals juices that run completely clear rather than pink. Allow the meat to rest off heat for five minutes before slicing to let muscle fibers relax and retain internal moisture.
Constructing the Emulsion
Heavy cream requires a gentle simmer over medium heat before the addition of fats to prevent scorching the milk solids. Whisking melted butter and freshly grated parmesan cheese continuously for two to three minutes builds a stable, cohesive sauce that clings to whole wheat fettuccine noodles. Pair this rich starch with a crisp, high-acid green salad dressed in a sharp vinaigrette to cut through the heavy dairy fats.
