Alfredo Linguine’s Chicken and Vegetable Linguine Alfredo Recipe

By Elizabeth Stark

As Auguste Gusteau reminds us several times in Ratatouille, anyone can cook. Of course not everyone knows how to cook, and we see Gusteau’s son Alfredo Linguini struggle in the beginning to make a simple soup. If you’re feeling a bit like Linguini, it’s good to get your confidence up making something easy. And what better place to start than with Alfredo Linguini’s linguini Alfredo, a pasta dish with a creamy delicious sauce that your kids will love even though it’s - shhhh = loaded with vegetables.

But can a pasta dish with a creamy sauce actually be good for you? You bet! The Mickey Check seal of approval means that this recipe was developed with great family nutrition in mind. So start cooking up some fun and get ready to dig in to a healthy plate of creamy linguine Alfredo!

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Alfredo Linguine’s Chicken and Vegetable Linguine Alfredo

serves six

Ingredients:

• 1 teaspoon olive oil
• 1 pound skinless, boneless chicken breasts
• 3/4 teaspoon salt, divided
• 1 clove garlic, smashed, peeled, and finely minced
• 1 large head broccoli, trimmed and cut into long florets
• 2 tablespoons fresh squeezed lemon juice
• 2 small zucchini, ends trimmed and cut into long 1/4 inch matchsticks
• 1 tablespoon unsalted butter
• 1 tablespoon unbleached all-purpose flour
• 2 cups skim milk
• 2/3 cup shredded Parmesan cheese
• 1/2 teaspoon black pepper
• 1/2 teaspoon freshly grated nutmeg
• 8 ounces whole wheat linguine

Directions:

1. Sprinkle both sides of the chicken with 1/4 teaspoon salt. Heat a large, deep skillet over medium-high heat. Add the olive oil and chicken breasts. Nudge chicken every few minutes to prevent it from sticking to the pan. After 7 minutes, flip chicken, cover, and cook for 3 more minutes. Turn heat down to medium and cook for 5 more minutes, or until the internal temperature of chicken reaches 160 degrees F. Remove chicken to a bowl and cover. When chicken is cool tear or slice into bite-sized pieces.
2. Meanwhile, bring a large pot of water to a boil, add 1/4 teaspoon salt, and cook the whole wheat linguine to al dente.
3. In the same skillet used to cook chicken, turn heat back up to medium-high. Add the minced garlic and broccoli florets, 1/4 teaspoon salt, and two tablespoons lemon juice. Sauté, stirring occasionally, for 5 minutes, being sure to scrape up any brown bits on the bottom of the pan. Remove broccoli to a medium-sized bowl.
4. With skillet still over medium-high heat, add the zucchini. Sauté for 4 minutes, and then remove to the same bowl as the broccoli.
5. In the same skillet, with heat on medium-high, add the butter. When fragrant and bubbly, whisk in the flour. Edge heat down to medium-low and slowly whisk in the milk, adding just a bit at a time. Cook, stirring constantly, for 3 – 4 minutes, or until mixture has thickened. Stir in Parmesan. Next, fold in the chicken pieces and any juices from the bowl. Finally, fold in the cooked vegetables. Add the black pepper.
6. Stir the cooked linguine into the Alfredo sauce. Serve in big bowls and finish each dish with a pinch of freshly grated nutmeg.