Fettuccine Alfredo with Broccoli and Chicken

I was discussing easy week-night recipes with a friend at brunch this morning and I was reminded of a fond pasta dish my mother used to make for me when I was younger. It has lots of variations, but I'll list my favorite here. 

• 1 lb. fresh or dried fettuccine pasta
• 2 tbs. butter
• 2 tbsp. flour
• 2 cups heavy cream, or half and half
• 2/3 cup grated parmesan cheese
• Not to be a food snob, but this will simply not work if you use the Kraft brand from the green can. It has too much anti-caking agent in it to melt properly. Please, please use a basic grated parmesan from the cooler case in the dairy section if you are not in the mood to whir some reggiano or grana padano in the food processor.
• 2 six or eight ounce chicken breasts, bone in, skin on, roasted. See recipe below.
• Alternatively, you can shred the breasts and thighs of a pre-cooked rotisserie chicken from the grocery store. This is perfectly acceptable and delicious.
• 4 cups (roughly 1 head) broccoli florets
• 4 cloves garlic, finely minced
  
• salt and pepper to taste

First, boil the pasta according to package instructions. For the last minute of cooking, add the broccoli florets. Drain carefully in a colander and set aside.


For the sauce, melt the butter in the bottom of a saucepan. Warm the cream or half and half on the stove, but do not boil. Add the garlic to the butter and allow to soften for 30 seconds or so. Add the flour. Whisk until combined, allow to cook about one minute. Whisk in the hot cream. Allow to come to a simmer, then whisk in the cheese. Stir until smooth. Taste for seasoning. Add salt and pepper to taste.


Shred the chicken meat into large chunks or strips. Fold into the alfredo sauce. Toss the hot sauce with the pasta and broccoli. Serve hot in a large pasta bowl with lots of parmesan cheese on the side and a bright white wine.


Roasted Chicken Breasts

• 2, or as many as you'll need, skin-on, bone-in chicken breasts
• olive oil
• salt and pepper to taste

Pre-heat the oven to 400 degrees. Pat the chicken dry with a paper towel and drizzle with olive oil. Season liberally and roast for 35-45 minutes until a meat thermometer reads 160 degrees in the middle of the breast. Cover and allow to rest for 10 minutes before serving or cutting up for the recipe above.