Instant Pot Chicken Fettuccine Alfredo With Broccoli Food

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CHICKEN & BROCCOLI ALFREDO WITH FETTUCCINE



Chicken & Broccoli Alfredo with Fettuccine image

Also delicious with sliced grilled chicken!

Provided by RAGÚ®

Categories     Trusted Brands: Recipes and Tips     Ragu®

Time 35m

Yield 6

Number Of Ingredients 5

1 tablespoon I Can't Believe It's Not Butter!® Spread
1 ½ pounds boneless, skinless chicken breasts, cut into strips
1 (16 ounce) jar Ragu® Classic Alfredo Sauce
1 (12 ounce) package frozen broccoli florets, thawed
1 (12 ounce) package fettuccine, cooked

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

ALFREDO FETTUCCINE WITH CHICKEN AND BROCCOLI



Alfredo Fettuccine With Chicken and Broccoli image

To DIE for! I never cared for white pasta sauce until I tried this... Now I'm hooked. My youngest calls it "white spaghetti" and will eat it until she pops!

Provided by Holley Mc

Categories     One Dish Meal

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 10

2 -2 1/2 lbs chicken tenders, cut into bite size pieces... if you like it extra chunky cut the pieces slightly larger
1 medium onion, quartered
red pepper, quartered 2x
2 tablespoons olive oil
20 ounces buitoni alfredo sauce
15 ounces bertolli alfredo sauce
3 cups broccoli florets, chopped
1/2 tablespoon fresh ground pepper
fresh grated parmesan cheese
1 lb fettuccine pasta

Steps:

  • Get Olive Oil Hot in 12" frying Pan.
  • saute Onion and Pepper until tender.
  • add Chicken and cook until done.
  • Turn heat to low (this will keep the sauce from sticking) and add Alfredo sauce.
  • Boil Broccoli until done.
  • Cook pasta according to package directions.
  • Once broccoli is done, add to the prepared sauce.
  • Once Noodles are done, place into bowl (or plate) and cover with sauce. Top with Parmesan cheese.

Nutrition Facts : Calories 336.9, Fat 7.7, SaturatedFat 1.3, Cholesterol 114.1, Sodium 154.3, Carbohydrate 34, Fiber 0.3, Sugar 0.6, Protein 31.5

BROCCOLI CHICKEN FETTUCCINE ALFREDO



Broccoli Chicken Fettuccine Alfredo image

This recipe was inspired by the Stouffer's skillet meal and my attempt to outdo the frozen version. This pasta is absolutely perfect - perfect in taste, texture, and appearance - I hope you enjoy this as much as I did!

Provided by Chef Rye

Categories     One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 15

1 lb frozen broccoli florets (can use fresh)
8 ounces fettuccine
3 tablespoons butter
3 garlic cloves, minced
1 1/2 cups chicken breasts, cut into 3/4-inch cubes
1 1/2 cups Italian dressing
4 tablespoons butter
4 tablespoons flour
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1 1/2 cups 2% low-fat milk
1 cup heavy cream
1 cup parmesan cheese, grated
2 tablespoons roasted sweet peppers, chopped
1 tablespoon bacon, chopped

Steps:

  • Place the chicken cubes into a ziplock bag with italian dressing and marinade for at least 30 minutes (preferrably overnight).
  • Bring 2 quarts of water to a rolling boil. Add fettuccine noodles and cook for 11-12 minutes or until al dente. Rinse and set aside.
  • Meanwhile, chop any thick stems off of broccoli leaving just the florets. Steam for 3 minutes or just until tender. Rinse and set aside.
  • Melt 3 tbsp butter in a saute pan over medium heat and add garlic and chicken. Sautee chicken until slightly browned and butter is absorbed, about 5-6 minutes. Remove from heat and set aside.
  • Melt 4 tbsp butter over medium low heat and whisk in flour, sea salt, and black pepper until smooth and bubbly.
  • Whisk in milk and heavy cream and raise heat to medium high. Whisk constantly until mixture thickens and simmer for 1 minute.
  • Reduce heat and add parmesan cheese, chicken, broccoli, roasted peppers, and bacon.
  • Once cheese is melted, toss over noodles and serve!

Nutrition Facts : Calories 715.9, Fat 52.7, SaturatedFat 24.4, Cholesterol 141.4, Sodium 1582.4, Carbohydrate 46, Fiber 3.7, Sugar 9.9, Protein 17.8

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