Description

This delicious dish can be on your table in about 30 minutes, so it's a great weeknight meal. The juicy chicken is served with fettuccine in a creamy Alfredo sauce and fresh broccoli florets.

Ingredients

• Pasta:
• 8 oz. fettuccine pasta
• Alfredo Sauce:
• 1/2 c. unsalted butter
• 2 c. heavy whipping cream
• 3 t. minced garlic
• 1/2 t. Italian seasoning
• 1/2 t. salt
• pinch pepper
• 2 c. freshly grated Parmesan cheese
• 1/3 c. pasta cooking water
• Broccoli:
• 1/2 lb. fresh broccoli florets (2 to 3 c. florets)
• Chicken:
• 1 lb. boneless, skinless chicken breasts, about 2 large breasts
• 1 c. flour, for dredging chicken
• 1 t. garlic powder
• 1 t. Italian seasoning
• 1 t. salt
• 1/2 t. black pepper
• 1 T. olive oil
• 1 T. butter

Steps

1. Pasta:
2. Cook fettuccine in a pot of well salted boiling water according to the package directions for al dente pasta. DON'T over cook the pasta. Drain; set aside.
3. Chicken: