Italian

Ricotta Fettuccine Alfredo with Chicken and Broccoli is for Dinner.

Ricotta Fettuccine Alfredo with Chicken and Broccoli takes 15 minutes to prepare.

Ricotta Fettuccine Alfredo with Chicken and Broccoli takes 20 minutes to cook.

Ricotta Fettuccine Alfredo with Chicken and Broccoli makes 4 servings.

The ingredients for Ricotta Fettuccine Alfredo with Chicken and Broccoli are:

8 ounces fettuccini pasta
2 cups fresh broccoli florets
1lb chicken breast, diced
2 garlic cloves, minced or pressed
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups skim milk
2/3 cup part-skim ricotta cheese
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
2 tablespoons chopped fresh parsley

Here is how you make Ricotta Fettuccine Alfredo with Chicken and Broccoli:

1. saute chicken breast with one garlic clove pressed or minced. 2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.3. Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.4. Melt the butter in a saucepan over medium heat. Add flour and cook for 1 minute, stirring constantly. Gradually add milk, stirring with a whisk until blended. Cook 15 minutes or until thick, stirring constantly. Stir in ricotta cheese, Parmesan cheese, salt, and pepper. Cook 5 minutes or until cheese melts. Stir in chicken, steamed broccoli and cooked pasta. Sprinkle with parsley.Number of Servings: 4Recipe submitted by SparkPeople user JEEP_GIRL.

The nutritional information for Ricotta Fettuccine Alfredo with Chicken and Broccoli is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 584.3

• Total Fat: 17.5 g
• Cholesterol: 112.1 mg
• Sodium: 602.1 mg
• Total Carbs: 56.1 g
• Dietary Fiber: 3.6 g
• Protein: 48.6 g

Ricotta Fettuccine Alfredo with Chicken and Broccoli is Italian cuisine.