Another classic Italian dish that you can easily make at home: fettuccine alfredo. Alfredo sauce is so easy and inexpensive to make at home (and tastes so much better than anything you get in a jar when you do so). To add color and extra nutrients, I used Ronzoni Garden Delight fettuccine. Throw in some chicken breast for lean protein, some broccoli for extra crunch, and roast some garlic for extra yumminess.
Want some wine for this meal? Make it Pinot Grigio or Chardonnay.
12 oz fettuccine
3 boneless skinless chicken breast halves
1 large head of broccoli
3 cups of skim milk
1/4 cup of butter
1/2 cup of flour
1 cup of grated parmesan
Garlic salt, to taste
1 bulb garlic
3 tbsp fresh parsley, chopped
What you do:
1. Preheat oven to 375 degrees F. Cut bulb of garlic in half, leaving peel on. Drizzle with olive oil and wrap neatly in a piece of aluminum foil. Bake for 40 minutes in oven or until soft/mushy.
2. Cook fettuccine according to package directions, making sure to salt water before boiling. Set aside.
3. Slice chicken breasts in to thin pieces. Heat small amount of oil in a large skillet over medium heat. Cook chicken thoroughly, or until a light golden color on each side. Set aside and keep warm.
4. To make alfredo sauce: Add milk and butter to saucepan and heat over medium heat. Add flour and whisk thoroughly to combine, making sure there are no lumps. Bring sauce to simmer and whisk more. Add parmesan cheese and whisk until melted. Season with garlic salt, to taste.
5. Meanwhile, as sauce simmers, cut broccoli into bite-sized pieces and steam until bright green and slightly tender. Combine fettuccine, broccoli, and chicken in large dish.
6. Once garlic is finished roasting in oven, remove and slide cloves out of skin (should slide out very easily). Add roasted garlic cloves to alfredo sauce and whisk again.
7. Pour alfredo sauce over fettuccine, broccoli, and chicken and stir to coat. Top with fresh parsley. Serve immediately.
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