Creamy Fettucine Alfredo With Chicken and Broccoli

Hello everyone! Thanks again for the awesome feedback and support on my last few posts. It means so much to me, and to return the favor, I’m proud to present one of my most exciting dishes yet: a main course dinner of creamy fettucini alfredo with chicken and broccoli! I’ll admit that when I first heard about this meal, I expected to struggle in my quest to prepare it. Still, it seemed too delicious to not at least attempt, and to my surprise, it is quite simple to make! Let’s get started.

You’ll need:

  • One fettucine alfredo with chicken and broccoli microwave meal

Before you begin, you’ll obviously need to purchase the ingredient at your local food store. You can usually find this one in the freezer section near different frozen meals, if you do some digging. A few brands make this, but I’ll recommend Marie Callender’s brand, which has a rich culinary history. When you’re shopping, make sure whatever you choose has both chicken and broccoli, so that you have some protein and a vegetable! 

The most important thing to remember when preparing this dish is to follow the recipe explicitly. The recipe is printed on the back of the package, in case you ever forget.

TIP: Don’t throw out the box until you’ve finished preparing the meal. You may need to refer back to the package to make sure you’re following the recipe!


After removing the frozen meal from the package, the first thing to do is cut a slit in the clear film that covers your meal. You can use a knife to make this slit, and if you want you can add one or two more small slits. The slit allows the food to breathe as it cooks in the microwave.Next, microwave the frozen meal for 3:30. During this time, you can prepare your table setting or any side dishes or garnishes that will come with your meal. When the fettucine is finished microwaving, peel back the film.You might be tempted to dig right into your savory meal, but we’re only halfway done! Be assured, some of the meal will still be frozen at this point. Stir the contents adequately at this stage in the recipe.Next, replace the film and but the fettucine back into the microwave. The recipe calls for 1:30-2:30 on the microwave timer at this point. To be safe, we’ll go with 2:00.When it’s done, the fettucine will be very hot. Let it sit for two minutes. It has been in there a long time after all! Finally, pour the contents onto your serving plate. If you prepared it correctly, the entire contents should slip nicely onto your plate.That’s it! It’s that easy. Serve with a few nuts and garnish with parsley, and enjoy this wonderful meal!TIP: The recipe above serves only one person, so if you want to cook for your date night or for your friend, simply double the ingredients! Buy two microwave meals, and make them in succession (or at the same time if you have two microwaves!)

Until next time!

This entry was posted in Dinner.

Authentic Pasta with Butter Sauce (and a small kale salad!)

Hi everyone! It’s me, the Little Chef-man. Thanks again for all the great feedback on the posts. One thing people have been asking for is a more exotic meal, so today, we’re taking a trip to the Mediterranean for a little taste of Italy! We’re going to make a simple pasta dish that anyone can make if they have the right materials. Your guests will all be saying “Ho l’acquolina in bocca,” which means “my mouth is watering” in Italian.

You’ll need:

  • Pasta
  • Butter

First thing you’ll need to do is choose your pasta. I chose mostaccioli, which I learned in my research for this meal means “small mustache” in Italian (the little pastas kind of look like mustaches like this: ~ ). They’re apparently a kind of pene, a very popular pasta. You can use any shape you’d like though!

Measure out a good amount in your bowl.

TIP: One trick to keep in mind is that the pasta will expand when we cook it, so remember that the size of your serving will increase from what you see in your bowl.

Now boil some water in a pot. Make sure the pot has enough water to submerge all of your pasta, but not so much that the water might spill over the edge.

TIP: To make you water boil faster, turn on your stovetop flame to the highest setting. A lot of people leave their burner on a “medium” heat to avoid burning the outside of whatever they’re cooking, but water doesn’t burn! Turn it up as much as you’re comfortable with.

When the water is boiling, combine the pasta into the water. Be careful: the hot, boiling water that might splash on you as you pour in the pasta. Use caution.Wait about 10 minutes and stir occasionally. Keep your eye on the clock to keep track of how much time is going by. Some like their pasta al-dente, which means “to the tooth” and is a bit hard, but I like mine a little bit softer. About 10 minutes will get you where you need to be.As your pasta nears its desired amount of cooking,  you can try a pasta or two to see if you like how tender it tastes. When it’s done, drain your pasta to separate it from the water. You can use a strainer, but I like to use this tool that has a hole in it to scoop mine into my bowl (it reminds me of this Greek myth):Of course, you could be done at this point, but we at the Little Chef-man blog like to go the extra mile. We’re going to make a simple butter sauce to go on our pasta.

Use a fork to cut out about two cubic inches of butter and put it in a microwavable cup.  Microwave that for about 30 seconds to make your butter sauce.

Next, pour your butter sauce onto your pasta, making sure to spread it evenly.

Your authentic pasta with butter sauce is done! For a full dinner, I also made a small kale salad! Kale is a little bit like lettuce, but people insist that it is different. You’ll just need some kale in a bowl, like this: We’ve now  made a pretty, Italian meal! Serve with a few nuts and garnish with parsley. For a nice aesthetic effect, serve as  una cena a lume di candela, or a candle-lit dinner in English.

Bon appetit! Or as we say in Italy, buon appetito! Until next time.

This entry was posted in Dinner.