Duck in a Pot Prepared Fettuccine Alfredo with Chicken, Pancetta and Broccoli this week
The Duck’s wanted something decadent this week but wanted to keep our ducky physique intact. This week we made our Fettuccine Alfredo with Chicken, Pancetta and Broccoli. Its not your traditional Fettuccine Alfredo. We use 2% milk and no butter. We also dredge chicken breast pieces in flour to make the sauce thick and creamy.
PREPARATION
Dice 16 ounces of pancetta into ¼ inch pieces
Dice 6 boneless skinless chicken breasts into 1-inch pieces
Mince 10 fresh garlic cloves
Cut 2 large heads of broccoli into florets with the stems removed
COOKING
Fry 16 ounces of pancetta in a large saucepan or pot over medium-high heat until crispy. Then put aside. Keep the pan as is. You will be using it next.
Dip the 1-inch chicken breast pieces in flour and dust off as much as you can.
Add the 1-inch chicken breasts pieces in the same pan and sauté until cooked 8-10 minutes).
Add the minced garlic and fry for about 2 minutes.
Season with, 5 teaspoons salt and 4 teaspoons pepper.
Pour in 12 cups 2% milk, stir, and bring the milk to a gentle simmer.
Reduce heat immediately and add the fresh pasta. (If you are not using fresh pasta, cook for about 7 minutes before going to the next step)
Add the broccoli florets, stir and cover with a lid.
Continue to cook, while stirring occasionally for about 5 minutes.
Add 2 cups Parmesan cheese a little at a time and mix until the cheese has melted in the sauce.
The sauce will continue to thicken if not served immediately. Add more milk if needed.
Serve with parmesan cheese, lots of pancetta and coarse pepper on top.
Fettuccine Alfredo
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