Fettuccine Alfredo with Broccoli, Chicken, and Mushrooms

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Bring a large pot of water to a boil and cook fettuccine pasta according to package instructions. Add a pinch of salt and 1 teaspoon of olive oil to the boiling water. When the fettuccine is done cooking, strain the water and remove it from the heat. Set aside.

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In a small pot, add 1 inch of water (~1/2 cup) and bring to a boil over high heat. Add broccoli and reduce heat to medium. Cover and cook for about 5 minutes, or once you can pierce the broccoli with a fork. Remove from the heat and set aside.

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In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add mushrooms and cook for 4 minutes, stirring occasionally. Stir in chicken and cook for an additional 5 minutes, or until chicken is fully cooked through. Remove from the heat and set aside.

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In a medium saucepan, melt butter over medium-low heat. Add heavy cream and simmer for 5 minutes. Quickly whisk in garlic and parmesan cheese, stirring for 1 minute. The sauce should thicken. Remove from the heat and season with Italian seasoning.

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