Fettuccine Alfredo with Chicken and Romanesco Broccoli

This recipe is fairly similar to the one for White Wine Alfredo from the Tipsy Cook, but that blog is no longer active.  This is an excellent Alfredo sauce.

Ingredients

• 3 tablespoons sunflower oil
• 24 ounces boneless chicken breast
• several dashes ground black pepper
• several dashes garlic salt
• several dashes garlic powder
• 2 cups H2O (plus more for the broccoli and the pasta)
• one head Romanesco broccoli - cut into small florets
• 1 package Fettuccine noodles
• 1/2 cup butter
• 5 cloves garlic - minced fine
• 1/2 cup flour
• 2 cups chicken broth
• 2 cups heavy cream
• 3 tablespoons dried parsley
• 1 tablespoon Italian seasoning
• 1 teaspoon ground black pepper
• 1 teaspoon ground nutmeg
• 1 cup shredded Parmesan cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup dry sherry

Directions

• Warm oil in a large skillet and fry the chicken turning frequently and tell it has started to brown. Well frying it season it with garlic powder, garlic salt, and copious amounts of black ground pepper. Add 2 cups of water, bring to a simmer, cover and let it simmer during turn in the check in occasionally for 20 minutes or until the chicken is no longer pink in the center. Meanwhile steam the broccoli.
• When the chicken is done set it aside to cool, and once it is cool enough to handle dice it.  When the broccoli has finished steaming set it aside.  The diced chicken and steamed broccoli will be added back in at the end.
• Have all of your ingredients ready before you start on the sauce:
• In a medium metal pot melt the butter on low.  Once the butter is mostly melted throw in the fresh minced garlic and let it cook for about a minute.
• While stirring with a wire whisk, add the 1/2 cup of flour to the butter and cook for about half a minute.
• Slowly add the chicken broth, continuing to stir with the wire whisk.  The sauce should be very thick.
• Once all of the chicken broth has been added continue to cook and stir for a minute.
• Add the heavy cream, parsley, Italian seasoning, black pepper, and nutmeg.
• Continue cooking and stirring with a wire whisk until the sauce starts to bubble.
• Add the Parmesan cheese and stir with a large spoon for about a minute.
• Add the mozzarella and stir for another minute.
• Add the dry sherry, stir and allow the sauce to heat through (about half a minute).
• Combine the sauce with the chicken and broccoli, and let sit covered until the pasta is done.
• Boil the Fettuccine as directed, drain it and toss it into the sauce/chicken/broccoli mixture.
• Optional: serve with garlic bread on the side.