Chicken and Broccoli Fettuccine Alfredo with Homemade Fettuccine Recipe | Valerie Bertinelli | Food

Name: Chicken and Broccoli Fettuccine Alfredo with Homemade Fettuccine Recipe | Valerie Bertinelli | Food
Ingredients: 1 1/2 cups plus 3 tablespoons all-purpose flour (about 8 ounces), plus extra if needed; 1/2 teaspoon kosher salt; 3 large eggs plus 2 yolks; 1 pound broccoli florets, large pieces cut in half or quartered; 4 tablespoons extra-virgin olive oil; 2 teaspoons lemon zest (2 lemons); Kosher salt; freshly ground black pepper; 2 tablespoons unsalted butter; 1 1/4 to 1 1/2 pounds boneless, skinless chicken breasts (3 small breasts); 1 tablespoon minced garlic (4 cloves); 3 tablespoons all-purpose flour; 4 cups half-and-half; 1 cup shredded Asiago cheese; 1 cup shredded Parmesan; 2 tablespoons fresh lemon juice (1 lemon); 2 tablespoons chopped fresh parsley

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This Chicken and Broccoli Fettuccine Alfredo with Homemade Fettuccine recipe is tender, juicy, and full of bold flavor. A weeknight dinner the whole.

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Ingredients

1 1/2 cups plus 3 tablespoons all-purpose flour (about 8 ounces), plus extra if needed
1/2 teaspoon kosher salt
3 large eggs plus 2 yolks
1 pound broccoli florets, large pieces cut in half or quartered
4 tablespoons extra-virgin olive oil
2 teaspoons lemon zest (2 lemons)
Kosher salt
freshly ground black pepper
2 tablespoons unsalted butter
1 1/4 to 1 1/2 pounds boneless, skinless chicken breasts (3 small breasts)
1 tablespoon minced garlic (4 cloves)
3 tablespoons all-purpose flour
4 cups half-and-half
1 cup shredded Asiago cheese
1 cup shredded Parmesan
2 tablespoons fresh lemon juice (1 lemon)
2 tablespoons chopped fresh parsley