Grassroots Farms

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delicious traditional italian fettuccine alfredo pasta

Chicken Fettuccine Alfredo with Brassica Microgreens



Elevate your classic Chicken Fettuccine Alfredo to a new level of flavor and nutrition with the addition of brassica blend microgreens. This dish seamlessly combines the creamy, comforting texture of traditional Alfredo sauce with the subtle, peppery notes of brassica microgreens, such as broccoli, kale, and arugula. Perfect for a hearty dinner, this recipe promises to delight your taste buds while infusing your meal with an extra dose of vitamins and minerals.

Ingredients:

  • 8 ounces fettuccine pasta
  • 2 boneless, skinless chicken breasts
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1 cup brassica blend microgreens (broccoli, kale, arugula)
  • Extra Parmesan cheese, for garnish
  • Freshly ground black pepper, for garnish

Instructions:

  1. Prepare Pasta:
    Cook the fettuccine according to package instructions until al dente. Drain, reserving a cup of pasta water, and set aside.
  2. Cook Chicken:
    Season the chicken breasts with salt and pepper. Heat olive oil in a large pan over medium heat. Add chicken and cook until golden brown and cooked through, about 5-7 minutes per side. Transfer to a cutting board, let rest for a few minutes, then slice into strips.
  3. Make Alfredo Sauce:
    In the same pan, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream and bring to a simmer. Lower the heat and whisk in the Parmesan cheese until melted and the sauce is smooth. If the sauce is too thick, add a little reserved pasta water until you reach your desired consistency.
  4. Combine:
    Add the cooked fettuccine to the sauce, tossing until the pasta is evenly coated. Gently fold in the sliced chicken and half of the brassica blend microgreens, mixing until just combined.
  5. Serve:
    Divide the pasta among plates. Garnish with the remaining brassica blend microgreens, extra Parmesan cheese, and a sprinkle of freshly ground black pepper. Serve immediately.

Tips:

  • The brassica blend microgreens add not only a nutritional boost but also a beautiful contrast in colour and a peppery flavor that complements the creamy Alfredo sauce.
  • For an even creamier texture, you can substitute half of the heavy cream with cream cheese. This will add a slight tanginess that pairs wonderfully with the brassica microgreens.
  • If you prefer a vegetarian option, omit the chicken and double the amount of brassica blend microgreens for a refreshing and equally satisfying dish.

Enjoy your Chicken Fettuccine Alfredo with a twist that not only enhances the taste but also the nutritional value, making it a perfect meal for any day of the week.