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beef with broccoli, rice
garlic and rosemary pork loin, parmesan baked potato halves, green beans
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Thursday, February 2, 2017

Chicken, Broccoli and Tomato Fettuccine


This originally started out as a lemon and chicken pasta, but a steal on grape tomatoes (99 cents a package) and broccoli (49 cents a pound) totally changed the game plan.  I used my Fasta Pasta and in the 17 minutes it took the fettuccine to cook, dinner was done.  Dice up some chicken, pull apart some broccoli heads and that is really all the heavy lifting this meal takes.  Some of the tomatoes burst as the sauce cooks, adding a really light tomato flavor to it, complete perfection.  C and Miss F picked out their tomatoes, but they were happy with the sauce nonetheless.  Ah well, all the more for me.
Chicken, Broccoli and Tomato Fettuccine

12 ounces fettuccine
1 tablespoon butter
1 tablespoon olive oil
2 boneless, skinless chicken breasts, cut into bite sized pieces
1 head broccoli, chopped into bite sized pieces
1 container grape tomatoes
1 clove garlic
¼ cup white wine
½ cup chicken broth
1 tablespoon corn starch
1 cup half and half
½ teaspoon salt
¼ teaspoon pepper

Prepare the fettuccine per package instructions, drain and set aside.

In a large skillet, heat the butter and oil over medium heat. Add the chicken, broccoli, tomatoes and garlic to the pan, sauté until the chicken is cooked through, about 4 minutes. Deglaze the pan with the white wine. Whisk together the chicken broth and corn starch. Pour the broth mixture and half & half into the pan, bring to a boil, reduce the heat to low and simmer for 3 minutes. Stir in the salt, pepper, and fettuccine. Serve.

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