Name: Rotisserie Chicken & Broccoli Fettuccine Alfredo
Cook time: 25 min
Total time: 25 min
Yield: Serves 6
Ingredients: 1 ½ (454 g) jars Alfredo sauce; 1 ½ (510 g) bags broccoli florets; 425 g fettuccine pasta; 1 ½ (850 g) whole chicken rotisserie chicken, white and dark meat; salt

Rotisserie Chicken & Broccoli Fettuccine AlfredoRotisserie Chicken & Broccoli Fettuccine Alfredo — a 25-minute lunch recipe with 5 ingredients, serving 6.Ingredients

1 ½ (454 g) jars Alfredo sauce

1 ½ (510 g) bags broccoli florets

425 g fettuccine pasta

1 ½ (850 g) whole chicken rotisserie chicken, white and dark meat

salt

Instructions

Fill a large pot halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until almost done, about 8 minutes.

Meanwhile, place chickens on a cutting board and, using your hands, remove meat from the skin and bones. Separate the meat into shred-like pieces.

When the pasta is almost done, add broccoli to the pot. Continue to cook, stirring occasionally, until pasta reaches desired firmness and broccoli is tender, 2-3 minutes more.

When the pasta and broccoli are done, drain in a colander and return to the pot. Add chicken and Alfredo sauce, then toss to combine.

Return pot to medium heat and cook, stirring occasionally, until warmed through, about 5 minutes. Remove from heat.

To serve, divide pasta between plates or bowls. Enjoy!

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