Last year, my son did a report on an imaginary country he created. He decided that their national food was Fettuccine Alfredo (with chicken and broccoli). Fettuccine Alfredo is his favorite meal request, and he has now learned to make it himself.
I’m not always the best at planning ahead. I tend to default to this meal when I need a quick dinner. I usually have the ingredients in my fridge and pantry: cheese, cream (whole milk if in a pinch), pasta, frozen vegetables. Leftover chicken needs to be creatively presented to my little ones. This works well for leftovers.
To make boiling water for pasta easier, Raisin uses the metal pasta pot to drain pasta. I’ve written before on how a pasta pot helps create a kid-friendly kitchen. He still is wary of the boiling water, and he does not like stirring the simmering cream. But he’s a lot more confident than he was before. Caution is good when it comes to a hot stove!
In general, it’s always fun to successfully prepare a meal, and it is all the more satisfying when it is a favorite meal.
Make sure you have plenty of extra Parmesan cheese to sprinkle on the finished product!
Fettuccine Alfredo with Chicken and Broccoli
Ingredients
- 1 lb fettuccine
- 1 Tbsp butter optional
- 2 cups Parmesan cheese plus extra for serving
- 2 cups cream
- 1 cup broccoli cooked
- 2 cups chicken already cooked
- 1 tsp parsley flakes optional
- salt and pepper to taste
Instructions
- Cook pasta al dente according to package directions. Drain and set aside.
- While pasta cooks, add cream, butter, salt and pepper to the skillet. Bring to a simmer.
- Mix the cooked pasta, broccoli, and chicken in the cream mixture. Add parsley flakes if desired.
- Serve immediately with extra cheese as desired.
