Saturday, January 23, 2016


This recipe can be gluten free or not depending on the type of pasta you use.  If you use gluten free pasta, then it is.

One caution is the amount of Alfredo sauce you use once you are ready.  Not everyone likes a lot of sauce so, make the sauce but mix it in small amounts until you find what you like instead of mixing it all through at once.

3 chicken breasts
2 cups frozen broccoli 
2 tablespoons oil

225 gr Fettuccin

Alfredo sauce
2 cups heavy cream
1/2 cup butter
2 cloves garlic (minced)
1.5 cups Parmesan
1/4 teaspoon salt
1/4 teaspoon white pepper (optional)

2 tablespoons Oregeno
  • Cut up chicken breasts into chunks
  • Stir fry in a little olive oil
  • Add frozen broccoli
  • Cook until broccoli is soft and set aside
  • Make the Alfredo sauce: 
    • melt butter, add cream, garlic, salt and pepper and bring to boil. 
    •  Simmer in medium heat 8-10 minutes.  
    • Remove from heat
    • Add cheese and mix until soft
    • Return to heat and simmer for 2-3 minutes
    • Remove from heat and set aside
  • Make the pasta according to box instructions and drain
  • Mix chicken and pasta
  • Add sauce a little at a time to your liking
  • Serve topped with Oregano

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