Taste Experiment: Grilled Chicken Broccoli Fettuccine Alfredo
- 8 oz. egg fettuccine
- 1 cup heavy cream
- 1 stick unsalted butter, cut into pieces
- 3/4 cup Parmigiano-Reggiano, finely grated
- 1 Chicken Breast
- Broccoli, 1 large head
- 1/4 teaspoon salt
- 1 teaspoon pepper
Grille chicken until done. Set aside to cool. Cut into 3/4″-1″ thick slices.
Cut broccoli into florets. Steam for 10 minutes, then set aside.
Cook fettuccine until al dente. Reserve 3/4 cup cooking water, then drain.
Meanwhile, bring cream and butter to a simmer in a large heavy skillet over medium-low heat, adding 1/4 teaspoon salt and 1 teaspoon pepper. Add fettuccine, 1/2 cup reserved water, and cheese to sauce and toss. Add chicken and broccoli, mixing until coated.