2 boneless, skinless chicken breasts, cut into bite-sized pieces
2 cups fresh broccoli florets
8 ounces gluten-free fettuccine pasta (or any gluten-free pasta of your choice)
2 tablespoons butter or olive oil
3 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese (ensure it’s gluten-free)
Salt and black pepper to taste
Fresh parsley, chopped, for garnish (optional)
1. Cook the Pasta:
Cook the gluten-free pasta according to the package instructions. Drain and set aside.
2. Prepare the Chicken and Broccoli:
In a large skillet, heat the butter or olive oil over medium-high heat.
Add the bite-sized chicken pieces and cook until they’re no longer pink in the center, about 5-7 minutes.
Remove the cooked chicken from the skillet and set it aside.
In the same skillet, add the broccoli florets and a small amount of water. Cover and steam the broccoli for 3-4 minutes until it’s tender but still crisp. Remove the broccoli and set it aside.
3. Make the Alfredo Sauce:
In the same skillet, add minced garlic and cook for about a minute until fragrant.
Reduce the heat to medium-low and pour in the heavy cream. Stir to combine.
Add the grated Parmesan cheese and stir until it’s fully melted and the sauce thickens.
Season the sauce with salt and black pepper to taste.