Chicken and Broccoli Fettuccine Alfredo with Stuffed Breaded Sticks

Chicken and Broccoli Fettuccine Alfredo

1 Pound Fettuccine, cooked, drained and tossed with a little oil to keep it from sticking together

2 Cups Cooked Chicken, diced into ½ inch pieces

2 Cups Frozen Broccoli Florets, thawed and drained

1 Stick Butter

2 Teaspoons Minced Garlic

1 Tablespoon All Purpose Flour

½ Cup Chicken Stock

1 Cup Milk

1 Cup Heavy Cream

1 ½ Cups Grated Parmesan Cheese

2 Tablespoons Fresh Parsley, finely chopped

Salt and Pepper, to taste

1. In a pot over medium heat, melt the butter and sauté the garlic for 30 seconds.
2. Sprinkle in flour and stir until butter is absorbed
3. Slowly whisk in chicken stock, milk, and heavy cream.  Bring to a simmer for 1 minutes
4. Remove from heat and add stir in cheese and parsley
5. Return to medium heat, then toss in cooked pasta, cooked chicken and thawed broccoli.
6. Season with salt and pepper and serve.

Stuffed Bread Sticks

½ Cup Olive Oil

1 Tablespoon grated Parmesan Cheese

1 Tablespoon Italian Seasoning

½ Teaspoon Garlic Powder

½ Teaspoon Onion Powder

1 Pound Pizza Dough

1/4 Cup Tomato Sauce

2 Mozzarella Cheese Sticks, cut into ¼ inch strips

1/4 Cup Pepperoni Slices

1. Preheat oven to 400°F
2. On a small bowl, combine the olive oil, Italian Seasoning, garlic and onion powder.  Set aside for a later step.
3. Roll out dough to ¼ inch thickness.
4. Spread ½ of the tomato sauce over one half of the dough.  Reserve the remaining sauce for dipping.
5. Lay cheese strips and pepperoni slices over the sauce and then fold over bare side of dough over the cheese and sauce side so it is sandwiched in between the dough.
6. Portion the sandwiched dough into 1 inch strips, pinching the sides closed.
7. Brush the olive oil mixture over the tops of the sticks and then sprinkle with sesame seeds.
8. Place on sheet pan (or better yet, a pizza stone) and bake for 12 – 17 minutes or until sticks are golden.
9. Remove from oven and serve with remaining sauce and seasoned oil.

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