Spinach Fettuccine with Broccoli and Chicken

Ingredients

• 1 Pack (9 oz.) Nuovo Pasta Long Cut Spinach Fettuccine
• 2 Tbsp Unsalted butter
• 2 Chicken breasts boneless, skinless, and fully trimmed
• 1 tsp Fresh garlic, chopped
• 1 Fresh Broccoli head
• ½ Cup Dry white wine
• 1 Cup Heavy cream
• Salt and cracked black pepper to taste
• ¼ Cup Parmigiano Reggiano, grated

Directions

1. Cut off broccoli stems and separate the head into small florets to obtain about two cups.
2. Slice each chicken breast in about six thin strips.
3. Heat butter in a small saucepan over medium-low heat, add chicken strips and cook until golden on all sides, turning as needed. Remove chicken from pan and set aside. Add garlic and broccoli to pan and cook for a few minutes. Add wine and cream, bring to a simmer, and cook for five more minutes until broccoli are tender, but still have a bite. Season with salt and pepper and remove from heat.
4. Cook pasta separately in salted boiling water according to package directions. Drain pasta and place in the sauté pan along with the cooked chicken. Stir thoroughly, making sure that pasta is well coated with the sauce.
5. Transfer to a serving platter, sprinkle with cheese. Enjoy!

Product Used