Silky parmesan cream sauce over fettuccine, chicken and broccoli

$4.20/serving$4.26at the cheapest of your stores this week · 6 ingredients on sale

Ingredients

• fettuccine200 g
• chicken breast350 g
• broccoli1 small crown
• whipping cream1 cup
• parmesan cheese1 cup, grated
• butter2 tbsp
• garlic2 cloves

Method

1Prep

• •Cut the chicken breast into 3/4 inch pieces and season with salt and pepper.
• •Cut the broccoli into small florets.
• •Mince the garlic.
• •Grate the parmesan if it isn't already grated.

2Boil the pasta

• •Bring a large pot of salted water to a boil.
• •Cook the fettuccine 10 to 12 minutes until tender, adding the broccoli for the last 3 minutes.
• •Scoop out 1/2 cup of the pasta water, then drain.

3Cook the chicken

• •Meanwhile, heat 1 tbsp oil in a large pan over medium-high heat.
• •Add the chicken in a single layer and cook 5 to 6 minutes, tossing once, until golden and cooked through.
• •Move the chicken to a plate.

4Make the alfredo

• •Melt the butter in the same pan over medium heat.
• •Add the garlic and cook 30 seconds until fragrant.
• •Pour in the cream and simmer 2 minutes until slightly thickened.
• •Remove from the heat and whisk in the parmesan until the sauce is smooth.

5Toss and plate

• •Add the drained pasta, broccoli and chicken to the sauce.
• •Toss 1 minute, loosening with reserved pasta water until the sauce clings.
• •Season to taste with salt and pepper.
• •Divide between two bowls and serve hot.