Although this isn't a very traditional version, it's a super-rich recipe that I usually serve when my guests won’t be counting calories that evening! It is deliciously thick and creamy. You can serve with warm sourdough bread and a simple tossed salad.
CHICKEN, SHRIMP & BROCCOLI FETTUCCINE ALFREDO (serves 6)
Your Ingredients:
2 pkgs (9 oz each) fresh fettuccine (in your grocer’s refrigerated section)
1 pound medium shrimp (cleaned and deveined)
1 pound boneless and skinless chicken breasts (washed and cut into bite-sized chunks or you can use chicken tenderloins)
1 9 oz bag broccoli florets (in your grocer’s produce section)
1-1/2 sticks unsalted butter
6 cloves garlic (minced)
4 cups heavy cream
2 sticks unsalted butter
juice of 1/2 fresh lemon
4 cups freshly grated Parmesan cheese
2 tsp freshly grated lemon zest
1/4 tsp freshly grated nutmeg
salt and freshly ground white pepper
minced fresh parsley
additional freshly grated Parmesan
COOK the pasta in an 8-quart pot of boiling salted water until al dente. (about 4 minutes…tender but still a bit firm to the bite)
DRAIN in a colander and set aside.
SAUTE´ chicken, shrimp, broccoli and garlic together in a large sauté pan that you’ve heated with 1-1/2 sticks of butter (do not let the butter brown!). You want to have one layer so that it will cook quickly, until the shrimp has turned orange and chicken is opaque…about 4 minutes. Set aside.
STIR the cream, 2 remaining sticks of butter and lemon in a heavy large saucepan until blended and butter is just melted…about 3 minutes. Remove from the heat.
ADD the pasta and the shrimp, chicken, broccoli mixture to the cream sauce and toss. Add the Parmesan, lemon zest, nutmeg, salt and white pepper. Toss the entire mixture over low heat until the sauce begins to thicken slightly…about 1 minute.
GARNISH with minced parsley and grated Parmesan.
SERVE immediately.
Note: If you like your sauce even thicker, add more Parmesan cheese.
CHICKEN, SHRIMP & BROCCOLI FETTUCCINE ALFREDO (serves 6)
Your Ingredients:
2 pkgs (9 oz each) fresh fettuccine (in your grocer’s refrigerated section)
1 pound medium shrimp (cleaned and deveined)
1 pound boneless and skinless chicken breasts (washed and cut into bite-sized chunks or you can use chicken tenderloins)
1 9 oz bag broccoli florets (in your grocer’s produce section)
1-1/2 sticks unsalted butter
6 cloves garlic (minced)
4 cups heavy cream
2 sticks unsalted butter
juice of 1/2 fresh lemon
4 cups freshly grated Parmesan cheese
2 tsp freshly grated lemon zest
1/4 tsp freshly grated nutmeg
salt and freshly ground white pepper
minced fresh parsley
additional freshly grated Parmesan
COOK the pasta in an 8-quart pot of boiling salted water until al dente. (about 4 minutes…tender but still a bit firm to the bite)
DRAIN in a colander and set aside.
SAUTE´ chicken, shrimp, broccoli and garlic together in a large sauté pan that you’ve heated with 1-1/2 sticks of butter (do not let the butter brown!). You want to have one layer so that it will cook quickly, until the shrimp has turned orange and chicken is opaque…about 4 minutes. Set aside.
STIR the cream, 2 remaining sticks of butter and lemon in a heavy large saucepan until blended and butter is just melted…about 3 minutes. Remove from the heat.
ADD the pasta and the shrimp, chicken, broccoli mixture to the cream sauce and toss. Add the Parmesan, lemon zest, nutmeg, salt and white pepper. Toss the entire mixture over low heat until the sauce begins to thicken slightly…about 1 minute.
GARNISH with minced parsley and grated Parmesan.
SERVE immediately.
Note: If you like your sauce even thicker, add more Parmesan cheese.
Always Enjoy!
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