Chicken and Broccoli Alfredo
Recipe Courtesy of Reasor's
2 packages (9 oz.) Buitoni Fettuccine
1 cup Fresh Broccoli Florets
2 tablespoons Butter
4 Redbud Farms Skinless Chicken Breasts, cut in half
2 cups Heavy Whipping Cream
3/4 cup Freshly Grated Reggiano Parmesan Cheese
Ground Black Pepper (to taste)
Prepare the Buitoni Fetuccine according to the directions in a 4 quart sauce pan.
Add the broccoli last two minutes of the cooking time. Drain the pasta and broccoli in a colander.
Heat the butter in a large skillet, add chicken and sauté until about half done.
Add the heavy whipping cream and bring to a boil then simmer for a minute or two.
Add the pasta and broccoli, fold in the grated cheese and season to taste with pepper.