Fettuccine Alfredo with Chicken, Broccoli and Mushrooms

Fettuccine Alfredo is an Italian-American classic.  It is loved the world over just as it is, or with chicken and vegetables and/or shrimp added to it as well.  I am most definitely a meat eater and love “lots of stuff in my stuff” as my husband would say.  So for me, I like it with either chicken or shrimp and vegetables.  Even though it is loaded with calories, and is not the healthiest of dinners, it is still one of my absolute favorites.  I love fettuccine Alfredo.  I just wish I could eat it everyday.  Sometimes I make a spicy Alfredo sauce as well.  This time though, I was just craving it without the spice.

As you might expect, with a name like fettuccine Alfredo, the dish was originated in Italy, by Italian Chef Alfredo di Lelio, in 1914.  He created this dish in Rome in 1914, using butter and Parimigiano-Reggiano cheese.  The original version was an extra buttery fettuccine al burro, or fettuccine in a butter sauce.  The recipe was brought over to the United States by the actors Mary Pickford and Douglas Fairbanks in 1927.  They discovered it while honeymooning in Rome.  However, in the United States, the addition of cream was used because our cheeses and butters are not as rich as the Italian versions.  The Italian-American classic version, however, is not nearly as popular in Italy as the original Italian version, although it became very popular in the rest of the world.

Fettuccine Alfredo with Chicken, Broccoli and Mushrooms

2 lbs chicken, cut in slices about 1-1 1/2 ”

1/2 lb broccoli, cut into small florets and blanched

1/2 lb mushrooms, sliced

1 heaping TBSP garlic

salt & pepper to taste

1 cup dry white wine

2 cups heavy whipping cream

1/3 cup milk, or as needed

3/4 cup shredded mozzarella cheese

fettuccine, cooked

3 TBSP butter

olive oil

 

I also had a wee bit of chipotle butter that I added as well.

 

Blanche the broccoli florets in boiling water for about 3 minutes, then immediately put them into an ice bath with cold water and ice cubes to prevent further cooking.  This will also make the bright green color really pop out.

Saute the chicken pieces in the hot olive oil until they are completely cooked, then remove from the pan and set aside.

Saute the mushrooms and garlic in the same pan for about 5 minutes, adding more olive oil if necessary.  Add the mushrooms, garlic and broccoli to the chicken.

Add the wine to the hot skillet, making sure to gather up all the scraps from the bottom of the pan.  Let this cook for about 1 minute, then add the cream, cheese and seasonings.  if the sauce is too thick, cut it with some regular milk as needed.

Mix everything together and stir constantly until all the cheese melts and is incorporated into the sauce.  Adjust the seasonings if needed  then add the chicken and vegetables.  Mix everything together well and serve over cooked fettuccine.  Top with more Parmigiano cheese if you like.

I completed the meal with the same dry white wine I used for the sauce and some garlic-herb cheese bread.  Delicioso!  Mangia!