Chicken Fettuccine Alfredo

It’s another evening meal consisting of comfort food in our house this week. Snow is blowing across much of our nation and it’s that kind of weather that makes me just want to nestle in. And this is a dish that makes it even more comfortable to do just that.

Ingredients

1 lb package fettuccine
2 tablespoons olive oil
8 oz package fresh mushrooms, sliced
3-4 scallions, chopped
2 garlic cloves, minced
1 head broccoli, washed and cut into tiny spears
1 16oz jar Light Alfredo sauce
1/4 cup grated Asiago or Parmesan cheese (I also sometimes like a soft goat cheese)

Step 1: Poach Chicken Breasts (or skip this step if you’re using leftover roasted or rotisserie chicken).

Poached Chicken
1 15oz can reduced sodium chicken stock
1 can water
1/2 teaspoon dried thyme or 2 fresh thyme sprigs
1/2 teaspoon dried rosemary or 2 fresh rosemary sprigs
1 bay leaf
2 garlic cloves, halved
1/4 teaspoon freshly ground pepper
1/4 teaspoon salt (or to taste)
1 pound boneless, skinless chicken breasts (usually 2)

Bring chicken stock and water to boil in large saucepan. Add thyme, rosemary, garlic, bay leaf, salt and pepper to stock. Place chicken breasts in liquid and return to a boil. Reduce heat, cover, and simmer for 20-25 minutes. Remove from heat and allow to rest about 15 minutes. Reserve 1/2 cup poaching liquid and discard the remaining. When chicken is cool enough to handle, tear into larger bite size pieces.

Step 2: Cook Pasta

Bring water in a stockpot to boil. Salt water and add Fettuccine. Follow directions on package for cooking pasta. In the last 2 minutes, add broccoli spears to the boiling pasta water.

Step 3: Prepare Sauce

In a large skillet (large enough to hold cooked pasta along with vegetables and sauce) saute onion, mushrooms and garlic in olive oil for 3-4 minutes or until tender. Add reserved poaching liquid and broccoli spears; cook an additional 3-4 minutes or until broccoli is crisp tender. Stir in chicken, Alfredo sauce, cheese and hot cooked pasta, stirring just until blended. Cook 1 to 2 minutes or just until thoroughly heated. Season with salt and freshly ground pepper to taste.

Serve immediately with freshly baked french bread and a green salad.

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