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Taste Experiment: Grilled Chicken Broccoli Fettuccine Alfredo

September 23, 2012


  • 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.



From → Food

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