Chicken Broccoli Fettuccini
72 oz. uncooked fettuccini
9 lbs. boneless chicken breast
1 1/2 cups butter
6 cloves garlic, minced
3 tsp. black pepper
6 bunches fresh broccoli, chopped
3 tbsp. seasoned salt
48 oz. sour cream
6 pints heavy whipping cream
6 cups half-and-half
4 1/2 cups Romano cheese, freshly grated
4 1/2 cups Parmesan cheese, freshly grated
Cook fettuccini aldente, drain, and set aside. Wash, drain and chop
fresh broccoli. Cut chicken breasts into bite-sized pieces or cut
crosswise into 1/2 inch wide slices. Heat butter, garlic and ground
black pepper in a large skillet over medium heat. When the skillet
is hot, add the chicken and broccoli to the skillet. Cook and stir
until the meat is no longer pink in the center. Sprinkle the
seasoned salt over the chicken and broccoli and toss to mix. Remove
the skillet from heat and allow to cool. When chicken and broccoli
are cool, sprinkle the grated cheeses over the chicken and broccoli
and toss to mix well. Combine the sour cream, whipping cream, and
half and half together in a separate bowl.
Place pasta in the bottom of a spray coated casserole or baking pan.
Spread chicken mixture over pasta and toss gently to mix. Pour sauce
over all. Cover the pan tightly and heat in 350 degree F. oven for
about 30 minutes or until very hot. DO NOT bring to a boil or the
sauce will curdle. Remove from oven and allow to sit a few minutes
for pasta to absorb some of the sauce.
Serves 36 |