fettuccine broccoli Alfredo. Tender broccoli florets, hearty pasta, and a creamy indulgent sauce make for great vegetarian main dish. This Fettucini Alfredo works great with leftover chicken, but frankly I always cook fresh broccoli – because broccoli does not get better with age. While your fettucini cooks and the alfredo sauce.
Instead of broccoli, you can use green beans, carrots or your family's favorite vegetable. Fettuccine Alfredo (Italian pronunciation: [fettut'tʃiːne alˈfreːdo]) or fettuccine al burro (fettuccine with butter) is an Italian pasta dish of fresh fettuccine tossed with butter and Parmesan cheese. This delicious, convenient dish features fettuccine pasta tossed with chunks of chicken and broccoli in a classic rich and creamy Alfredo sauce. You can cook fettuccine broccoli Alfredo using 8 ingredients and 4 steps. Here is how you cook that.
Ingredients of fettuccine broccoli Alfredo
- You need of fettuccine pasta cook per instructions on box.
- You need of broccoli florets.
- It’s of granulated garlic powder.
- You need of salt.
- It’s of Alfredo sauce four jars fifteen ounces each.
- It’s of water for jars.
- You need of margarine.
- You need of water for broccoli.
Craving a comforting bowl of pasta in a creamy sauce? Chicken & Broccoli Alfredo with Fettuccine. For the homemade fettuccine: Combine the flour and salt in a stand mixer fitted with the dough hook. Learn how to make Chicken and Broccoli Alfredo with Fettuccine.
fettuccine broccoli Alfredo instructions
- cook the pasta.
- add quarter cup of water in bottom of pot heat add broccoli add first half of margarine add spices steam for 7 minutes.
- add sauce, each jar will have a lot left in it add quarter cup of water to each jar put on lid shake the jar washing the sauce off side and bottom add this to pasta along with the sauce, to cooked pasta add cooked broccoli mix well together.
- serve enjoy.
Fettuccine pasta topped with a homemade rich decadent alfredo sauce. There are certain recipes that are essential to have in your recipe box and one of them has to be a phenomenal Fettuccine alfredo. A traditional, rich Alfredo is often a first-course, but can also be transformed into a satisfyingly hearty main dish by adding sautéed shrimp, grilled and sliced. The "Alfredo" in fettuccine Alfredo is Alfredo di Lelio who operated a restaurant in Rome. I present both Fettuccine Alfredo versions here — the classic and the creamy.