Chicken, Broccoli, and cheese FettuccineAlfredo
2+ lbs of chicken thighs
1 broccoli crown
1 package pancetta, cooked then finely chopped
12 tbsp butter
2 shallots, finely chopped
2 c heavy cream
1 c Parmeseano Reggiano finely grated cheese
1 c Gruyere cheese finely grated
Salt, Pepper, Cayenne, and Olive Oil
Prepare all ingredients (cut chicken, cut broccoli, cook pancetta, chop shallots, grate cheeses, etc…)
Once chicken is chopped season with salt, pepper, and cayenne.
In a big skillet, cook the pancetta. Set aside
Then, in the same skillet, add a bit of olive oil and cook the chicken until cooked through and lightly browned (may need to drain halfway through)
Meanwhile start the water for the broccoli blanching and pasta cooking (do in the same pot of hot water)
After your chicken is cooked, set it aside and start a new large saucepan to heat up.
Once the other pasta/broccoli water is boiling add the chopped broccoli stir around, and let cook for 2 minutes till blanched. Then remove the broccoli and set aside. Then add the pasta to start cooking. Keep one eye on this.
Once the pasta is added, melt your butter in the preheated saucepan. Add the scallions half way through and cook them till softened. Allow to boil lightly and reduce for 5-10 mins. At the very end, add the chopped pancetta for about a minute. Then add your cream, and heat until bubbly and slightly reduced. Next stir in the cheeses, and mix thoroughly. Cook until mixture is thickened.
Next add the cooked chicken and broccoli to the sauce mixture and turn the heat to high. Allow the mixture to come to a boil. If sauce is too thin, add a TBSP of flour then stir constantly for 1 minute, continue adding 1 TBSP of flour until desired texture is reached… meanwhile keeping an eye on your garlic bread and pasta!