Ever since quarantine began about a month ago Stephanie (mother) has began incorporating Brooke and I into the making dinner rotation. Tonight was my night for dinner. Since I was a little girl my favorite dinner that mom would make us was her light Fettuccini Alfredo with chicken and broccoli, so that was the clear choice to make tonight. It is creamy without being overpowering, and we always make enough for leftovers. As far as converting it to gluten free, a simple pasta substitution and a little gluten free flour for the sauce is all that is necessary. I have always loved Italian food and this Fettuccini is a staple on our table. Feel free to comment with questions about the recipe.
Until next time,
Brynn
