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Grilled Chicken Alfredo & Zucchini Fettuccine with Broccoli
Created by: Howcan Team
Ingredients
- 4 boneless, skinless chicken breasts
- 2 large zucchinis
- 2 cups of broccoli florets
- 1 cup of heavy cream
- 1/2 cup of grated Parmesan cheese
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- Salt and pepper to taste
Instructions
- Preheat grill to medium-high heat.
- Using a vegetable peeler or spiralizer, create zucchini fettuccine by peeling the zucchinis into long, thin strips. Set aside.
- Season the chicken breasts with salt and pepper, then grill for 6-7 minutes on each side, or until fully cooked. Set aside to rest.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
- Add the broccoli florets to the skillet and sauté for 5-6 minutes until tender-crisp. Remove from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of olive oil and the zucchini fettuccine. Sauté for 2-3 minutes until just tender.
- Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese and continue to simmer for 2-3 minutes until the sauce thickens slightly.
- Slice the grilled chicken breasts and add them to the skillet, along with the sautéed broccoli. Gently toss to coat everything in the alfredo sauce.
- Divide the chicken alfredo & zucchini fettuccine with broccoli among serving plates and serve immediately.
The history of Grilled Chicken Alfredo & Zucchini Fettuccine with Broccoli is a tale of culinary innovation and healthy adaptation. This dish originated in Italy, where traditional fettuccine Alfredo was a beloved classic. However, as the world embraced healthier eating habits, chefs began experimenting with alternative ingredients. The result was a delightful twist on the original, replacing pasta with zucchini fettuccine and adding nutritious broccoli to the mix. This healthier version quickly gained popularity in regions known for their fresh produce, such as California and the Mediterranean. Today, the best versions of this dish can be found in farm-to-table restaurants that prioritize organic, locally sourced ingredients. The key to perfecting this dish lies in the creamy Alfredo sauce, which should strike a balance between richness and lightness, complementing the grilled chicken and vibrant zucchini fettuccine. Chefs often infuse the sauce with garlic, Parmesan, and a hint of nutmeg for a flavor that lingers on the palate. For a unique twist, some chefs incorporate roasted garlic or a splash of white wine into the sauce, elevating the dish to new heights of indulgence. Whether enjoyed in a cozy trattoria in Tuscany or a trendy bistro in Los Angeles, Grilled Chicken Alfredo & Zucchini Fettuccine with Broccoli is a testament to the enduring creativity of Italian cuisine.
35 min
4
450 calories
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