Chicken And Fettuccine Alfredo

Chicken And Fettuccine Alfredo
Servings: 6 Prep 15 mins Cook 20 mins

Ingredients

  • 1 box (12 ounces) fettuccine
  • 3 cups broccoli flowerets
  • 1 1/4 pounds boneless, skinless chicken breasts, sliced into 2 x 1-inch pieces
  • 2 tablespoons all-purpose flour
  • 3 tablespoons butter
  • 1 1/2 cups half-and-half
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Dijon mustard
  • Pinch ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried tarragon
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon red pepper
  • 1 egg

Make It

1. Cook fettuccine in boiling salted water 8 minutes. Add broccoli; cook 4 minutes. Drain; transfer to large bowl.

2. Coat chicken with flour. Cook chicken in butter in skillet 5 minutes, until lightly browned and cooked through. Remove from skillet; keep warm. Add half-and-half, cheese, mustard; simmer 4 minutes, to thicken. Add nutmeg, salt, tarragon, peppers. Remove from heat.

3. Whisk egg, 1/2 cup cheese mix; whisk into skillet. Add chicken. Heat until thickened; do not boil. Toss with pasta.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 526, Fat, total (g): 20, chol. (mg): 132, sat. fat (g): 11, carb. (g): 52, fiber (g): 4, pro. (g): 35, sodium (mg): 437, Percent Daily Values are based on a 2,000 calorie diet.