Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Wrap the chicken breasts in cling film and place them on a chopping board. Using a rolling pin, bash the chicken breasts until halved in thickness. Peel and finely chop the shallots. Peel and mince the garliccloves. Finely chop the parsley leaves.
2 Cook chicken
Heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken breasts with a pinch of salt and cook for 5-7 min on either side until golden and cooked through. Transfer the chicken to a plate and reserve the pan.
Tip!To check if the chicken is cooked, insert a knife into the meat - if the juices run clear, it's ready!
3 Cook pasta
Meanwhile, bring a large pot of salted water to the boil. Once boiling, add the fettuccine and cook for 8-10 min until 'al dente' or cooked to your liking. Drain and reserve a cup of pastawater.
4 Make sauce
Return the pan to a medium heat with a drizzle of oil. Once hot, add the shallots with a pinch of salt and cook for 3 min. Add the garlic and cook for 1 min further. Add the cream, butter, stockcube and measuredwater and simmer for 10 min. Season with salt and pepper.
5 Cook broccoli
Meanwhile, separate the broccoli into small florets. Cook it in lightly salted boiling water for 5 min or until tender. Drain once cooked.
Slice the chicken and add it to the Alfredo sauce. Add the drained fettuccine with 50/75/100 ml of reserved pastawater. Add the Granapadano and parsley. Toss. Serve the broccoli on the side.
Tip!The reserved pasta water helps not only to season the dish as it's salty, but the starch in it helps the creamy sauce to stick to the pasta.