What else to do on a cold snowy Sunday than cook?!
My oldest daughter loves “white” sauce on her pasta. She loves to go to CiCi’s Pizza, not for the pizza but for the pasta and Alfredo Sauce. She loves this dish, without the broccoli, of course.
Chicken Broccoli Fettucine Alfredo (Low Carb)
4-6 chicken thighs, boneless, skinless, stewed & cut into small pieces
1 small package frozen broccoli, steamed until tender
1/2 lb fettucine pasta, boiled, drained (I used Dreamfields linguine)
Alfredo sauce (see recipe below)
In a large pan on medium-high heat, stew the chicken thighs until done, 45 minutes to an hour. Remove from pan to cool. Add fettucine to broth and cook until done, about 12 minutes. In the meantime, chop the chicken into bite size pieces. Using a colander, strain pasta.
Mix together the chicken, steamed broccoli, fettucine pasta, and the Alfredo Sauce. Spoon into beautiful pasta dish and top with grated Parmesan cheese. Season with salt and pepper to taste.
Place butter and cream in large skillet over medium-low heat. Cook and stir until butter melts and mixture bubbles; cook and stir two minutes more. Stir in salt, pepper and nutmeg. Remove from heat. Gradually stir in cheese until thoroughly blended and smooth. Return briefly to low heat to completely blend cheese, stirring constantly. Sauce recipe makes four servings; 1.9 grams of carbohydrate per serving.
COOK’S NOTE: You can also serve this dish without the pasta. Cauliflower “rice” would be tasty as a pasta substitute.
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