Chicken-Broccoli Fettucine Alfredo

For years, this has been a family favorite! With a few revisions, we also serve this at the restaurant...a favorite of many customers...one lady told me she could just drink a bowl of sauce! haha There are so many variations that can be used in this combo. Saute chicken pieces or breast strips...blanched broccoli florets...use leftovers of chicken & broccoli...OH, several years ago I was on Sara's Secrets with Sara Moulton's live phone call. We were discussing leftovers and this is the recipe that I was talking about. They aired my picture as Sara was talking with me. I also told her that my family has always called leftovers, "re-runs" and many times they were incorporated to a totally different realm, whether entree, side dish or soup!

Nana's Alfredo Sauce
Paula George

1 stick butter 1/2 cup
1/2 cup flour
1 tsp. salt
1 /s tsp. fresh ground pepper
1 tsp. oregano leaves
2 tsp. parsley flakes
1 tsp. basil leaves
1 tsp. garlic powder
1 tsp. onion powder
2 cups heavy cream
3 cups milk
1 cup shredded Provolone
1 cup shredded Parmesan

Melt butter in saucepan. Add flour and whisk until smooth. Do not brown. Add seasonings, heavy cream & milk. Heat over med heat until hot, reduce heat to low and whisk in cheeses until melted. Adding 1/2 of each at a time makes it easier to melt.Sauteed Chicken Breast strips and blanched broccoli can be added to sauce or plated on fettucine pouring the sauce over last. Garnish with a sprinkling of Shredded Parmesan and Parsley. Serve with a salad and crusty bread!

Serve over fettucine cooked al dente...I normally serve with sauteed chicken breasts and steamed broccoli (or "trees" as my children called them)  florets.

There are so many variations, can be served as a one dish meal, plated meal...vegetarian meal, use other added veggies...but, the richness of the sauce will be a compliment to however you decide to use it! Enjoy!!!