Instructions:
Step 1: Cook fettuccine according to package directions. In the last 2 minutes of boiling, add broccoli florets. Drain and set aside.
Step 2: Season chicken breasts with salt and pepper. In a skillet over medium heat, add olive oil and cook chicken until golden brown and fully cooked, about 5-6 minutes per side. Let rest, then slice.
Step 3: In the same skillet, melt butter. Add minced garlic and sauté for 1-2 minutes until fragrant. Pour in heavy cream and bring to a gentle simmer.
Step 4: Stir in grated Parmesan and cook until the sauce is smooth and slightly thickened. Season with salt and pepper to taste.
Step 5: Add cooked pasta and broccoli to the sauce and toss to coat evenly. Top with sliced chicken.
Step 6: Garnish with chopped parsley if desired. Serve hot.
Storage Information:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream or milk to maintain the creamy consistency. Avoid microwaving for long periods as it can dry out the sauce and chicken.
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