Indulge in a creamy gluten-free twist on the classic Fettuccine Alfredo, brightened with the zest of lemon and accompanied by tender grilled chicken and vibrant broccoli. This dish is a flavorful and satisfying option for those avoiding gluten.
Ingredients: 8 oz gluten-free fettuccine noodles. 2 boneless, skinless chicken breasts. 2 cups broccoli florets. 1 tablespoon olive oil. 1/4 cup unsalted butter. 2 cloves garlic, minced. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. Zest of 1 lemon. Salt and pepper to taste. Fresh parsley for garnish optional.
Instructions: Cook fettuccine according to package instructions until al dente. Drain and set aside. Preheat grill to medium-high heat. Season chicken breasts with salt, pepper, and a drizzle of olive oil. Grill for 6-8 minutes per side or until cooked through. Let rest for 5 minutes, then slice into strips. In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add butter to the skillet and let it melt. Pour in heavy cream, stirring constantly until it begins to simmer. Stir in grated Parmesan cheese and lemon zest. Season with salt and pepper to taste. Add cooked fettuccine to the skillet, tossing to coat evenly in the sauce. Add grilled chicken strips and broccoli florets, continuing to toss until heated through. Garnish with fresh parsley if desired. Serve hot and enjoy!
Prep Time: 15 minutes
Cook Time: 20 minutes
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