Entrees Canadian

Chicken Alfredo with Broccoli

This classic dish is a must have for any special dinner with your special someone. Full of hearty goodness and loaded with vitamins and goes well with white wine. Creamy pasta, broccoli and chicken for nights pretending we planned ahead.

Chicken Alfredo with Broccoli

What It Is

This classic dish is a must have for any special dinner with your special someone. Full of hearty goodness and loaded with vitamins and goes well with white wine. Creamy pasta, broccoli and chicken for nights pretending we planned ahead.

Origin

The Dinner by the Minute source lists the origin as: Canada (Alberta), Italy (Rome).

Fun Fact

The original Fettuccine Alfredo, invented in Rome in 1908, was just butter and parmesan — no cream anywhere near it. Cream sauce is a North American addition, so most "Alfredo" on this continent is technically doing cosplay.

Prep
15 min
Cook
25 min
Temp
Stovetop, medium heat
Total
40 min
Servings
2 pasta bowls
(assuming no one present is secretly a moose)
Difficulty
easy
Nut-Free High-Protein
Diet
Nut-Free, High-Protein
Away Mission
410 min walk
(Scotty says she cannae take much more of this, Captain)
#chicken-alfredo-with-broccoli #entr-es-mains #italian-american

Ingredients

  • 4½ cups pasta
  • 4 cups broccoli or other vegetable
  • 2 tbsp oil or butter
  • 2 tbsp minced garlic
  • 2 cups sliced mushrooms
  • 2¾ cups raw chicken or other meat
  • 2 tbsp flour
  • ¾ cup broth
  • ¾ cup whole milk
  • 2 tsp parsley
  • 1 tsp salt
  • ½ tsp pepper
  • ¾ cup Parmesan cheese or other cheese

Steps

  1. Cook pasta in lots of boiling water until it is very al dante, add chopped broccoli (or other veggie) to pot with pasta and cook for one more minute. Drain. If you are using spinach instead of broccoli, simply add raw spinach to finished meal and toss.
  2. Meanwhile, warm oil or butter in pan over medium heat. Add garlic, mushrooms and chicken. Cook until chicken is no longer pink. Sprinkle with 2 tablespoons flour and stir for one minute. Slowly add broth and milk and stir until thick.
  3. Add parsley, salt, pepper and parmesan cheese and stir until completely melted. Toss into pasta or serve over rice or bread and enjoy!

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Notes

Add the broccoli in the last few minutes of cooking so it stays bright and doesn't turn to grey mush in the sauce.

Nutrition Facts
Per 1 pasta bowl
Calories 1840
Burning this off: one Tragically Hip song, played loud, on a treadmill.
% Daily Value*
Fat 46.0 g 61%
Saturated + Trans 20 g 100%**
Cholesterol 350 mg
Sodium 2320 mg 101%**
Carbohydrate 193.0 g
Fibre 22.0 g 79%
Sugars 21.0 g 21%
Protein 169.0 g
Potassium 3620 mg 77%
Calcium 900 mg 69%
Iron 14.0 mg 78%
*5% or less is a little, 15% or more is a lot. Sodium levels calculated in a country with universal healthcare — and it's free, so don't worry about it too much.
**This dish means well. Some numbers above are having a bit of a moment. Delicious? Absolutely. A daily habit? Let's not. Eat it, enjoy it, then maybe take the stairs.

Substitutions

Cauliflower or asparagus can sub in for broccoli without throwing off the dish. Any short pasta shape works if you're out of whatever's called for. Milk cut with a bit of extra butter can stand in for cream in a lighter version.

Storage

Refrigerate in a covered container for up to 3 days. Cream sauces don't reheat elegantly, so expect to add a splash of milk when warming it back up.

Freezing

Not stated in the cookbook. Most cooked bases can be frozen in airtight meal-sized portions, but dairy sauces, potatoes and fresh garnishes may change texture after thawing.