Lemon Brocolli Grilled Chicken Fettuccine Alfredo

This delicious healthy lightened up Lemon Brocolli Chicken Fettuccine Alfredo with is the perfect spring meal, light, healthy, packed with flavor. By adding a little cream cheese to this Alfredo sauce is lightened up creamy Alfredo sauce with plenty of fresh lemon, then tossed with fettuccine noodles and the addition of the grilled chicken and fresh broccoli, and sprinkled with more parmesan cheese this to me is the perfect easy meal you can throw together in less than 30 minutes and everyone will love it, perfect for your family, parties, having some friends over for dinner. After I found this recipe this is a meal I make at least every other week. Enjoy

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• Ingredients:
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• 12 ounces fettuccine pasta
• 1 pound boneless skinless chicken breasts, grilled and sliced into strips
• 4 cups broccoli florets, from crowns 
• 3 Tablespoons butter
• 3 cloves garlic, minced
• 3 Tablespoons flour
• 1 3/4 cups milk 
• Salt and freshly ground black pepper
• 3 ounces cream cheese, diced into cubes
• 1 cup  finely shredded parmesan, plus more for serving
• 3 Tablespoons heavy cream
• 1 Tablespoons lemon zest, plus more for serving
• 1 Tablespoons fresh lemon juice

Directions

          Coat chicken with olive oil, salt and pepper and place on grill. Cook until no longer pink and
          slice into strips. Set aside.

• Prepare pasta in salted water according to directions listed on package. Reserve 1/4 cup pasta water just in case you want to thin sauce, I didn't use it but I always save some just in case).
•  In a saute pan add 1/4 cup water and steam broccoli for about 3 minutes and set aside. 
• In a large and deep skillet or pot, melt butter over medium heat then add in garlic and flour and cook 1 minute, stirring constantly. While whisking slowly pour milk into flour mixture, then cook, whisking vigorously to smooth lumps until mixture begins to thicken. Add in cream cheese and 1/2 cup parmesan and whisk until melted and smooth. Mix in cream and season with salt and pepper to taste . Stir in lemon zest and lemon juice. 
• Toss drained pasta and broccoli into sauce mixture along with chicken (thin with reserved pasta water if needed). Serve warm topped with additional 1/2 cup parmesan, lemon zest, lemon wedge and pepper as desired.

recipe slightly adapted and photo source from:http://www.cookingclassy.com/2015/03/lemon-fettuccine-alfredo-with-grilled-chicken-and-broccoli/

Angel Lush Cake With Pineapple And Fresh Berries

This easy delicious simple dessert melts in your mouth, with layers of soft and fluffy angel food cake, then in between each layer a mixture of pineapple and vanilla pudding that is so good, then top with your favorite fresh berries..

I have been making this recipe for many years after I found from Dole recipes. Thus is perfect for your Easter table or a refreshing dessert for spring and summertime. This dessert screams spring so delicious and refreshing. We all love it and I am sure when you serve this it will be gone. Enjoy..





1 can (20 ounce) can Dole crushed pineapple, undrained
1 package (3.4) ounce package vanilla instant pudding
1 cup thawed whipped topping
1 large about 10-12ounce round pre made angel food cake
Fresh berries, strawberries, blueberries, raspberries, blackberries


1. In a large bowl mix pineapple and vanilla pudding. Gently stir in whipped topping.
2. Slice the Angel food cake so you have 3 even pieces
3. stack the cake layers on a plate spread the pudding mixture between each layer evenly and then on top.
4. Refrigerate 1 hour or until ready to serve.
5. Garnish with your favorite berries and enjoy..














Source recipe from: http://www.dole.com/Recipes/Angel-Lush-with-Pineapple