Instructions:
Step 1: Cook fettuccine according to package directions. In the last 2 minutes of cooking, add broccoli florets. Drain and set aside.
Step 2: Season chicken with salt and pepper. In a skillet over medium heat, add olive oil and cook chicken until golden and cooked through, about 5-6 minutes per side. Let rest, then slice.
Step 3: In the same skillet, melt butter and add garlic. Sauté for 1 minute until fragrant.
Step 4: Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and mix until sauce is smooth and thickened. Season with salt and pepper to taste.
Step 5: Add cooked pasta and broccoli to the sauce. Toss until well coated.
Step 6: Top with sliced chicken and garnish with chopped parsley if desired. Serve hot.
Storage Information:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of cream or milk to maintain creamy consistency.
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