Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Chicken Broccoli Fettuccine For A Crowd
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- #16290
A rich and creamy chicken fettuccine recipe for a crowd. You can substitute asparagus or green peas for the broccoli if desired.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
1 comment
ingredients
72 ounces uncooked fettuccine
9 pounds boneless chicken breasts
1 1/2 cup butter
6 cloves garlic, minced
3 teaspoons black pepper
6 bunches fresh broccoli, stems removed and florets chopped
3 tablespoons seasoned salt
48 ounces sour cream
6 pints heavy whipping cream
6 cups half-and-half
4 1/2 cups freshly grated Romano cheese
4 1/2 cups freshly grated Parmesan cheese
directions
Preheat the oven to 350 degrees F. Grease 2 hotel pans.
Cook the pasta in boiling water until al dente. Drain well then set aside and keep warm.
Meanwhile, cut the chicken into bite-sized pieces.
Heat the butter in a large skillet (do in batches if needed) over medium heat. Add the garlic and black pepper and mix well. Add the chicken and broccoli and cook, stirring frequently, until the chicken is cooked and the broccoli is tender. Transfer the mixture to a large bowl (or bowls).
Let the chicken and broccoli cool slightly.
Add the seasoned salt, Romano cheese, and Parmesan cheese and toss to combine.
Divide the drained pasta between the greased pans. Divide the chicken mixture evenly over the pasta layer and stir to mix.
In a bowl, stir together the sour cream, whipping cream, and half-and-half until blended. Spread over the chicken mixture.
Cover the pans with foil and place in the oven. Bake at 350 degrees F for 30 minutes or until hot. Watch so that the sour cream mixture doesn't curdle (if the liquid starts to boil, reduce the heat to 325 degrees F).
Remove the pans from the oven and let stand for 5 minutes, covered, before serving.
nutrition data
893 calories, 56 grams fat, 50 grams carbohydrates, 47 grams protein per serving.
Beer makes batters better, meat more tender, and sauces more flavorful.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
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reviews & comments
This is SUPER easy and has a big "Wow!" factor. I have served it several times to as many as 30 people. If you want to impress...I highly recommend this recipe.
January 20, 2006
best that I have ever had or made