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!