Herbed Pasta Alfredo PT30M https://img1.recipesrun.com/201907/2019/1015/95/c/553214/300x200x90.jpg Did you know that this famous pasta was created by an Italian man, Alfredo di Lelio, in 1914? According to the story, he was trying to please his pregnant wife and made for her fettuccine with a sauce that was made with lots of butter and parmesan. No matter how you want to refer to this dish…skinny, lightened up, healthy…whatever… know that it tastes just as indulgent as the real thing and can, therefore, be added to your regular rotation. Enjoy your delicious Chicken and Broccoli Alfredo! 4 servings Ingredients: additional parmesan cheese 2 cooked chicken breasts, sliced 1 cup frozen peas 1 head broccoli, stemmed 1 pound dried or fresh pasta of choice pepper salt grated nutmeg 1 tbsp. finely chopped fresh sage 1 tbsp. finely chopped fresh thyme 1/4 cup finely chopped fresh parsley 1/4 cup finely chopped fresh basil 1 cup freshly grated parmesan cheese 1 cup milk 12 oz. low-fat (2%) evaporated milk 2 tbsp. flour 4 cloves garlic 2 tbsp. unsalted butter

Herbed Pasta Alfredo

4.6

( By Tracy )

Did you know that this famous pasta was created by an Italian man, Alfredo di Lelio, in 1914? According to the story, he was trying to please his pregnant wife and made for her fettuccine with a sauce that was made with lots of butter and parmesan. No matter how you want to refer to this dish…skinny, lightened up, healthy…whatever… know that it tastes just as indulgent as the real thing and can, therefore, be added to your regular rotation. Enjoy your delicious Chicken and Broccoli Alfredo!

01 Information

Grade easy
Serving 4 servings
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

Pasta
- additional parmesan cheese
- 2 cooked chicken breasts, sliced
- 1 cup frozen peas
- 1 head broccoli, stemmed
- 1 pound dried or fresh pasta of choice
Sauce
- pepper
- salt
- grated nutmeg
- 1 tbsp. finely chopped fresh sage
- 1 tbsp. finely chopped fresh thyme
- 1/4 cup finely chopped fresh parsley
- 1/4 cup finely chopped fresh basil
- 1 cup freshly grated parmesan cheese
- 1 cup milk
- 12 oz. low-fat (2%) evaporated milk
- 2 tbsp. flour
- 4 cloves garlic
- 2 tbsp. unsalted butter

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03 Method

Step 1

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package directions. During the last minute of cooking, add the broccoli florets to the same pot.
Step 2

While the water comes up to a boil, make the sauce by melting the butter in a medium saucepot and adding in the garlic. Saute the garlic for 1 minute and then whisk in the flour. Cook for another minute.
Step 3

Slowly whisk in the evaporated milk and regular milk and cook, stirring frequently, until the mixture thickens. Add in the cheese, herbs, and nutmeg. Season, to taste, with salt and pepper. Keep warm until the pasta is ready.
Step 4

Toss the pasta and broccoli in the sauce as soon as they are done and add in the frozen peas (no need to defrost) and cooked chicken. Toss to combine. If your sauce is too thick, stir in a couple more splashes of milk and toss until creamy and incorporated.
Step 5

Serve immediately, garnished with additional cheese and herbs, if desired.

04 Author

Tracy

106 Recipes

Herbed Pasta Alfredo

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