Fettuccine Alfredo with Oven Roasted Broccoli

Fettuccine Alfredo is one of the main staples in Nicholas' family.  Having almost no Italian blood in my body, I'm honestly not sure if I really had it while growing-up.

This is one dish I can always get Nicholas involved in.  Since I find this is one dish Nicholas is so attached to, he is so rooted in the dish's tradition.  As always, I had to add my OWN little twist... so if you know Mama T's recipe, you'll probably note the small change I made.  Nothing drastic, but this recipe should be attributed to my in-laws.  :)   It is, after all, theirs!

The oven roasted broccoli in this meal is a wonderful contrast in flavor and richness to the fettuccine.  I saw a similar broccoli recipe in America's Test Kitchen a few months back and had, in all my "creativity," forgotten that it had been so long since I had roasted my veggies, other than those root veggies you tend to find yourself tossing into a pan, seasoning, and "forgetting about" while everything else is prepared.  What a lovely thing!

I accompanied this recipe with balsamic glazed red onions.  Choose whatever sounds delicious to round out this meal!  It really is theirs! 

Fettuccine Alfredo
1 box fettuccine noodles
1/2 cup butter
1/2 - 1 cup heavy cream
5 - 6 cloves garlic (finely minced)
Romano and Parmesan cheese (grated)
salt for seasoning (especially if using unsalted butter)
chopped Italian parsley
chicken (if desired - recipe below)

Boil water for noodles (salt water if desired) and cook as instructed.

In a small skillet or saucepan, melt butter on low heat and add the minced garlic.  Allow garlic to saute on low heat for about 20 minutes so the garlic can infuse with the butter, seasoning with salt if necessary.

Once the noodles have cooked, drain and put back into the pot or into a deep skillet.  Turn burner on to simmer (or very low) and add butter, stirring.  Stir in about 1/2 cup heavy cream, slowly adding the grated cheese until the desire creaminess and taste (adding extra cream if necessary or desired). 

Toss in chopped parsley and serve!  Top with chicken if desired.

Sauteed Chicken

1 lb chicken cut into 1" cubes
2 - 3 cloves garlic (minced)
salt & pepper
olive oil

In a skillet, heat a few tbs olive oil on medium-high heat.  Once heated, toss chicken into skillet, season with salt and pepper and add garlic.  Stir to coat chicken and to allow all sides to cook.  Cook through (about 7-8 minutes).  An easy way to check to see if the chicken is done?  Simply cut the piece in half with the spatula or spoon you're using!  :)  Add to the fettuccine and dive right in!

Oven Roasted Broccoli

3 small or medium head broccoli (washed and cut into bit-sized pieces)
1 large lemon, zested and juiced
3 - 4 cloves garlic (minced)
1/4 cup olive oil
salt & pepper

Preheat oven to 400.

Toss broccoli, lemon zest, lemon juice, garlic, olive oil, salt, and pepper together, allowing the broccoli to be completely covered and evenly coated with everything.  Place on an oven sheet (best with sides so the broccoli doesn't fall off when putting in or taking out of the oven!).  Bake for 15-20 minutes or until lightly golden brown.