Chicken Alfredo with Roasted Broccoli

Ingredients:

  • 1 lb. Chicken breast tenderloin chopped
  • 1 12 oz Frozen bag of Broccoli Florets
  • 1 16 oz box of Fettuccine
  • 1 13 oz can of unsweetened coconut cream
  • 1 cup of Shredded Parmesan cheese
  • Half of a stick of Unsalted Butter
  • 4 Garlic Cloves, Minced
  • Half tsp of crushed white pepper
  • 1 tbsp of KFK-APS
  • Pinch of Celtic sea salt

Directions:

  • Preheat the oven to 400°, and place the frozen broccoli on a baking sheet.
  • Season chicken tenderloins then place them on a baking sheet. 
  • Use cooking spray or line the baking sheets with aluminum foil. 
  • Roast the chicken and broccoli for 10 to 12 minutes. 
  • In a large skillet, melt butter and saute your garlic cloves for 2 to 3 minutes then add in your coconut cream and bring to a simmer. 
  • Mix in the parmesan, crushed white pepper and sea salt to taste.
  •  While preparing the Alfredo boil your fettuccine noodles till al dente and drain. 
  • As the alfredo begins to thicken, add in your chicken and your pasta then fold together and simmer just for a few minutes. 
  • Place in a serving dish and sprinkle additional parmesan on top for decoration.
  • Add your roasted broccoli florets around the dish and enjoy!