BROCCOLI FETTUCCINE ALFREDO
This versatile side dish is a variation of a recipe I've had for years. Instead of broccoli, you can use green beans, carrots or your family's favorite vegetable. You can even add cubed cooked chicken and turn it into a main dish.-Robin Stevens, Cadiz, Kentucky
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large saucepan, bring 1 in. of water and broccoli to a boil. Reduce heat; cover and simmer for 4-6 minutes or until crisp-tender. Drain., In a large saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in Parmesan cheese and broccoli. , Drain fettuccine; top with the broccoli mixture.
Nutrition Facts : Calories 428 calories, Fat 13g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 233mg sodium, Carbohydrate 64g carbohydrate (5g sugars, Fiber 4g fiber), Protein 16g protein.
BROCCOLI ALFREDO PASTA
Very creamy and a little cheesy. Great way to get kids to eat broccoli! This recipe is adapted from Taste of Home. You can use fresh or frozen broccoli in this.
Provided by Kaarin
Categories Cheese
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions and drain.
- Meanwhile, steam broccoli until tender, but still crisp, about 5 minutes, and drain.
- In a large saucepan, melt butter over medium heat.
- Whisk in flour until smooth.
- Gradually whisk in milk.
- Bring to a boil, and cook and stir for 2 minutes or until thickened.
- Season with salt and pepper.
- Remove from heat and stir in the cheese and broccoli.
- Toss with the pasta to coat.
Nutrition Facts : Calories 415.6, Fat 17, SaturatedFat 10.2, Cholesterol 47.5, Sodium 223.6, Carbohydrate 52.5, Fiber 3.1, Sugar 2.4, Protein 13.6
BROCCOLI ALFREDO
If you think Alfredo sauce- that divine mixture of butter, cheese and cream-takes time and patience and is best left to those in white toques, this 15 minute recipe may change your mind. The recipe is courtesy Real Simple Solutions.
Provided by Barb G.
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the salt in a large pot of water and bring to a boil; add fettuccine and cook according to package directions for al dente; during the last 3 minutes of cooking, add the broccoli.
- Drain in a colander, RESERVING 1 cup of the WATER; set aside.
- Place the butter in the pot, reduce heat to medium-low ,and stir until melted; add 1/2 cup of the reserved pasta water, then stir in 1/3 cup of the Parmesan cheese. Add the fettuccine and broccoli and the cayenne and nutmeg, if desired; toss.
- Remove from heat and sprinkle with another 1/3 cup of the Parmesan cheese and the pepper, toss again. Adding more pasta water if the fettuccine is too sticky; serve in bowls and sprinkle with the remaining Parmesan cheese, enjoy.
Nutrition Facts : Calories 450.3, Fat 21.5, SaturatedFat 12.3, Cholesterol 100.4, Sodium 2239.6, Carbohydrate 45.9, Fiber 2.1, Sugar 1.3, Protein 20
BEEF, BROCCOLI, AND PASTA ALFREDO
Make and share this Beef, Broccoli, and Pasta Alfredo recipe from Food.com.
Provided by hockeyplaya
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Brown ground beef over medium heat.
- Stir in sauce, pasta, and 2c water.
- Bring to a boil, reduce heat, and cover.
- Simmer for 12 minutes, stirring occasionally.
- Add broccoli, cook covered, 8-10 minutes, or until pasta and broccoli are tender.
- Top with cheese and chopped tomato.
Nutrition Facts : Calories 453.5, Fat 18, SaturatedFat 6.8, Cholesterol 77.1, Sodium 92.4, Carbohydrate 42, Fiber 1.7, Sugar 1.4, Protein 29.5
CHICKEN AND BROCCOLI FETTUCCINE ALFREDO WITH HOMEMADE FETTUCCINE
Provided by Valerie Bertinelli
Categories main-dish
Time 3h40m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the homemade fettuccine: Combine the flour and salt in a stand mixer fitted with the dough hook. Add the eggs and yolks and mix on medium speed. Turn the mixer off and scrape down the sides of the bowl, pushing the flour towards the center. Continue to mix on medium speed, repeating these steps until the dough comes together into a ball. If the dough sticks to the sides of the bowl, add flour, 1 tablespoon at a time, until it forms a cohesive ball. Knead the dough on medium-high for 3 to 4 minutes. When the dough is smooth, bright yellow in color and bounces back when pressed, transfer it to a lightly floured work surface. Knead by hand a few more times and then form into a ball. The dough should feel moist but not sticky; knead in more flour, 1 tablespoon at a time, as necessary. Wrap the dough in plastic wrap and refrigerate for at least 2 hours but no more than 4 hours.
- Fit the stand mixer with the pasta roller attachment and set to the widest setting (No. 1). Position the stand mixer with 2 to 3 feet of counter space to the left. Remove the dough from the refrigerator and divide into three portions. Work with one piece of dough at time, keeping the rest under plastic wrap so it doesn't dry out.
- With your fingers, press a portion of the dough into a roughly 5-by-2 1/2-inch rectangle. Dust lightly with flour on both sides. Turn the mixer onto low speed and feed the dough through the roller with the 2 1/2-inch parallel to the roller. Next, fold the two ends of the dough into the center so they just meet and then fold one half over the other so the dough closes like a book; this is called laminating the dough. Use your fingers to seal the two edges together, then once again shape the dough into a 5-by-2 1/2-inch rectangle. Dust the dough with flour and feed it through the roller a second time. Repeat by laminating the dough one more time and feeding it through the roller. Dust with flour and feed through the roller three more times, dust with more flour as needed.
- Adjust the roller to setting No. 3 and feed the dough through the roller twice. Adjust to setting No. 5 and feed the dough through two more times. At this point the dough will be over a foot long. Use your right hand to feed the dough through the roller and your left hand to catch the dough. Always be very gentle with the dough to prevent tearing. Be sure to feed the dough through the machine so that it does not fold onto itself. You can make small adjustments to how the dough is entering the roller by gently guiding it to the left or right. If the dough is too long to handle, simply cut it in half and work with a smaller portion.
- Finally, adjust the roller to setting No. 7 and feed the dough through another two times. After the dough has gone through the roller for the last time, dust it all over with flour and then fold it over itself and hold under a piece of plastic wrap. Repeat these steps with the remaining two pieces of dough.
- Replace the roller attachment with the fettucine cutter attachment. Dust a baking sheet with flour. Cut the rolled dough into 12-inch pieces and feed through the fettucine cutter on low speed. Twist the fettucine into a nest and place on the prepared baking sheet. Cover with plastic wrap while you cut the remaining dough. Lightly dust the tops of the fettucine nests with flour, cover with slightly dampened paper towel and then with plastic wrap. Hold at room temperature for no more than an hour or the pasta will dry out. (Makes 1 pound pasta dough.)
- For the chicken and broccoli alfredo: Place a baking sheet in the oven and preheat the oven to 450 degrees F.
- Mix the broccoli florets with 2 tablespoons of the olive oil, 1 teaspoon of the lemon zest, and salt and pepper to taste. Add the broccoli to the preheated baking sheet and roast until the lightly charred and tender, 18 minutes. Remove from the oven and let cool.
- Bring a large pot of water to a boil. Season with salt so that the water tastes like the ocean.
- Heat a 12-inch, high-sided pan over medium heat. Add the butter and the remaining 2 tablespoons olive oil. Sprinkle the chicken breasts with salt and pepper. When the butter is melted, add the chicken and cook until browned and cooked through, 4 to 5 minutes per side. If the chicken has browned on both sides but isn't cooked through yet, remove to a baking sheet and finish in the oven. Let cool and then cut into 1/2-inch pieces.
- To the same pan, add the minced garlic; cook until fragrant, 1 minute. Add the flour and stir to combine, scraping up the dark bits from the bottom of the pan. Whisk in 1 cup of the half-and-half, making sure the flour is completely combined, without any lumps. Whisk in the remaining 3 cups half-and-half, bring to a boil and cook for 3 to 4 minutes. When the mixture has thickened around the edges, but before your whisk leaves a trail behind it, add the remaining 1 teaspoon lemon zest and the Asiago and Parmesan, and whisk to combine. Turn the heat to low and season with salt and pepper. The sauce should have the consistency of a thick soup. If the sauce thickens too much, add a little of the pasta water to thin it out. Add the chicken and broccoli to the cheese sauce and hold over low heat.
- Meanwhile, cook to the pasta: Separate the strands of pasta on the baking sheet and add them to the boiling water. Cook for 30 seconds, or until the pasta floats to the top. Drain and add to the cheese sauce. Add the lemon juice and toss to combine. Garnish with parsley and serve immediately.
CHICKEN & BROCCOLI ALFREDO WITH FETTUCCINE
Also delicious with sliced grilled chicken!
Provided by RAGÚ®
Categories Trusted Brands: Recipes and Tips Ragu®
Time 35m
Yield 6
Number Of Ingredients 5
Steps:
- Melt Spread in large nonstick skillet over medium-high heat and cook chicken, in batches if necessary, stirring occasionally, until chicken is thoroughly cooked. Remove chicken and set aside.
- Stir Sauce and broccoli into same skillet. Bring to a boil over medium-high heat. Reduce heat to low and simmer covered, stirring occasionally, until broccoli is heated through, about 5 minutes. Stir in chicken and cook, stirring occasionally, until heated through, about 2 minutes. Serve over hot fettuccine and sprinkle, if desired, with grated Parmesan cheese.
Nutrition Facts : Calories 483.8 calories, Carbohydrate 46.4 g, Cholesterol 95.7 mg, Fat 17.8 g, Fiber 3.8 g, Protein 32.4 g, SaturatedFat 5.6 g, Sodium 513.4 mg, Sugar 2.7 g
EASY CHICKEN AND BROCCOLI ALFREDO
Fresh broccoli and tender chunks of chicken breast are combined with a creamy sauce flavored with Parmesan cheese and basil, then mixed with hot cooked fettuccine.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 22m
Yield 4
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package, adding broccoli to the boiling water for the last 2 min. of the pasta cooking time. Drain pasta mixture.
- Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken; cook 5 min. or until chicken is cooked through, stirring occasionally. Stir in milk, cream cheese, Parmesan cheese and basil. Bring to boil, stirring constantly. Cook 1 to 2 min. or until sauce is well blended and heated through.
- Add chicken mixture to pasta mixture; mix lightly.
Nutrition Facts : Calories 626.2 calories, Carbohydrate 60 g, Cholesterol 110.6 mg, Fat 26.5 g, Fiber 3.9 g, Protein 35.9 g, SaturatedFat 10 g, Sodium 543.2 mg, Sugar 6.6 g
BROCCOLI SHRIMP ALFREDO
After tasting fettuccine Alfredo at a restaurant, I came up with this shrimp Alfredo with broccoli version at home. Not only does my family love the creamy dish, but my husband prefers it to the one at the restaurant. -Rae Natoli, Kingston, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute shrimp and garlic in butter until shrimp turn pink. Remove and set aside., In the same skillet, combine the cream cheese, milk and Parmesan cheese; cook and stir until cheeses are melted and mixture is smooth., Place 1 in. of water in a saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 1-2 minutes or until tender. Drain. Stir the broccoli, shrimp, salt and pepper into cheese sauce; heat through. Drain fettuccine; top with shrimp mixture.
Nutrition Facts : Calories 809 calories, Fat 50g fat (30g saturated fat), Cholesterol 270mg cholesterol, Sodium 1030mg sodium, Carbohydrate 52g carbohydrate (9g sugars, Fiber 4g fiber), Protein 38g protein.
BAKED ALFREDO PASTA WITH BROCCOLI RABE AND LEMON
One of the great things about baked pastas is that you can get two different textures in one dish. Take the typical pasta Alfredo that's prepared in a skillet: It's delightfully creamy and lush, but the same, bite after bite. But add a green vegetable to that Alfredo pasta, pile it into a dish, top it with melty cheese and a crunchy bread crumbs, then bake it, and you get a vegetarian dinner that's got it all. If broccoli rabe isn't your thing, you can substitute cut asparagus or broccoli florets.
Provided by Ali Slagle
Categories dinner, weeknight, pastas, main course
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 500 degrees. Bring a large pot of generously salted water to a boil. Place the butter in a 9-by-13-inch/3-quart pan or baking dish and transfer it to the oven to melt while the oven heats; remove it from the oven once it's melted.
- In a small bowl, stir together the panko, 1/4 cup Parmesan and the lemon zest. Add 1 tablespoon of the melted butter from the baking pan, stir until the panko is moistened with butter, then season with salt and pepper.
- When the water's boiling, add the pasta and cook until al dente, about 2 minutes less than the package instructions suggest. During the last minute of cooking, add the broccoli rabe. Reserve 1/2 cup pasta water, then drain the pasta and broccoli rabe.
- Whisk the cream, garlic and pasta water into the melted butter in the baking dish until smooth. Add the remaining Parmesan in large handfuls, vigorously whisking until smooth and combined. Add the pasta, broccoli rabe and half the mozzarella. Taste, and season well with salt and pepper. Stir until very combined.
- Top with the remaining mozzarella, then sprinkle evenly with the panko mixture. Bake until the mozzarella has melted and the panko is golden brown, 10 to 15 minutes.
CHICKEN AND BROCCOLI ALFREDO RECIPE BY TASTY
Here's what you need: salt, penne pasta, broccoli floret, olive oil, boneless, skinless chicken breasts, pepper, butter, garlic, heavy cream, salt, nutmeg, black pepper, grated parmesan cheese, red pepper flake
Provided by Hector Gomez
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a quart (950 ML) of water in a large pot to a boil over high heat, and salt to taste.
- Cook pasta for 8 minutes, or until slightly underdone.
- Add broccoli to pasta and simmer for 4 minutes with the lid on.
- Strain the pasta and broccoli in a colander, and run cold water over to prevent the broccoli from over cooking.
- Heat the olive oil in the pot over medium-high heat, and add the chicken. Season the chicken with season salt and pepper.
- Once the chicken is cooked through, remove it from the pot and set aside.
- Add the butter to the pot, and melt it. Once butter is fully melted, add in garlic and stir continuously for 10 seconds.
- Add the heavy cream, salt, pepper, and nutmeg. Stir often, and cook until sauce starts to bubble slightly.
- Once the sauce is bubbling and begins to cook down, add in Parmesan cheese and stir until the sauce thickens.
- Add in the cooked chicken, pasta, and broccoli, and stir until fully combined.
- Top with Parmesan cheese or red chili flakes.
- Enjoy!
Nutrition Facts : Calories 828 calories, Carbohydrate 50 grams, Fat 54 grams, Fiber 4 grams, Protein 43 grams, Sugar 4 grams
RICOTTA FETTUCCINE ALFREDO WITH BROCCOLI
A low-fat alternative to a traditional Alfredo sauce. I add chicken, most of the time, to make it a complete meal!
Provided by AELLIS
Categories World Cuisine Recipes European Italian
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
- Melt the butter in a saucepan over medium heat. Add flour and cook for 1 minute, stirring constantly. Gradually add milk, stirring with a whisk until blended. Cook 15 minutes or until thick, stirring constantly. Stir in ricotta cheese, Parmesan cheese, salt, and pepper. Cook 5 minutes or until cheese melts. Stir in steamed broccoli and cooked pasta. Sprinkle with parsley.
Nutrition Facts : Calories 366.5 calories, Carbohydrate 53.4 g, Cholesterol 26.5 mg, Fat 10.2 g, Fiber 3.2 g, Protein 17.2 g, SaturatedFat 5.7 g, Sodium 409.2 mg, Sugar 8.8 g
HAM AND PENNE ALFREDO WITH BROCCOLI
Make and share this Ham and Penne Alfredo With Broccoli recipe from Food.com.
Provided by Parsley
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook penne pasta in boiling water according to package directions. During the last 5 minutes of boiling, add the raw broccoli flowerets; drain.
- Place cubed ham into empty hot pot; pour cooked penne/broccoli mixture over top and gently toss together.
- While penne is cooking -- melt butter in a medium saucepan over med-low heat; add minced onion and saute until onions are translucent. Do not burn or brown.
- Keep heat on med-low and add half and half, milk, parmesan, salt, white pepper and garlic powder. Stir frequently until heated through, cheese is melted and smooth.
- Pour sauce over cooked penne mixture and gently toss to coat.
- Serve.
BROCCOLI CHICKEN ALFREDO
What a fast and simple weeknight supper! This lighter take on Alfredo pasta offers all the comforting flavor families long for-but in a reduced-fat meal. Broccoli and whole wheat pasta boost nutrition. Terrie Fontenot - Fresno, Texas
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions, adding the broccoli during the last 5 minutes of cooking., Meanwhile, in a large nonstick skillet coated with cooking spray, saute chicken until lightly browned. Add garlic; saute 1-2 minutes longer or until chicken is no longer pink and garlic is tender., Drain pasta mixture; add to the pan. Stir in the Alfredo sauce, cheese and pepper; cook and stir until heated through.
Nutrition Facts : Calories 470 calories, Fat 11g fat (6g saturated fat), Cholesterol 92mg cholesterol, Sodium 599mg sodium, Carbohydrate 51g carbohydrate (4g sugars, Fiber 10g fiber), Protein 39g protein.
CHICKEN BACON BROCCOLI ALFREDO RECIPE BY TASTY
Here's what you need: canola oil, boneless, skinless chicken breasts, salt, pepper, garlic, broccoli floret, milk, shredded parmesan cheese, fresh parsley, bacon, spaghetti
Provided by Tasty
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Heat oil in a pot over medium-high heat.
- Cook the chicken with the salt and pepper.
- Add the garlic and broccoli, cooking for 1-2 minutes.
- Add the milk, parmesan, parsley, and bacon, bringing to a boil.
- Add the spaghetti, and toss until evenly coated and sauce sticks to the noodles.
- Enjoy!
CHICKEN AND BROCCOLI ALFREDO
Linguini is mixed with pieces of tender chicken and broccoli flowerets and coated with a rich, satiny Alfredo sauce featuring Campbell's® Condensed Cream of Mushroom Soup to make a quick and fabulous dish.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Cook linguine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain.
- Heat butter in skillet. Cook chicken until browned, stirring often.
- Add soup, milk, cheese, black pepper and linguine mixture and heat through. Serve with additional Parmesan cheese.
CHICKEN BROCCOLI ALFREDO
ABSOLUTELY DELICIOUS! Great for pasta night! This is one of my family's mainstay dishes and better than you get in the restaurants! We make it as a one-dish meal and just add crusty bread. Easy preparation!
Provided by Seasoned Cook
Categories One Dish Meal
Time 45m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Cook angel hair pasta in salted water until a la denta stage and drain well.
- Cook broccoli florets in boiling water for 3 minutes and drain.
- In a large saucepan, saute chicken pieces until done. Remove and set aside.
- In same pan melt butter and add cream, garlic powder, salt and pepper. Heat for 2 minutes without boiling. Add parmesan cheese and stir to melt. Add chicken pieces, cooked pasta and broccoli florets lightly tossing to coat. If you want more sauce, use optional milk.
- Serve and sprinkle parmesan cheese as a garnish.
- Enjoy!
Nutrition Facts : Calories 1855.4, Fat 142.2, SaturatedFat 73.4, Cholesterol 453.4, Sodium 1342.3, Carbohydrate 75.4, Fiber 2.8, Sugar 3.1, Protein 71.5
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