AM I BACK IN COLLEGE AM I SWIMMING IN THE ALFREDO RIVER STRAIGHT INTO YOUR MOUTH HOLE?! BROCOLLI CHICKEN FETTUCINE ALFREDO WITH GREMOLATA ITS CHEESY CREAMY COOKIN' SOMETHIN' SLURP IT UP FREAKS

INGREDIENTS
Broccoli Florets
2 cups Cream
Parmesan Cheese, grated
Olive Oil
Pepper
Salt
Nutmeg
Curly Parsley
4 Slices of White Bread
4 Chicken Thighs
Garlic cloves
Butter
Fettuccine Pasta


COOKING METHOD:
1. Cut broccoli heads into individual florets. Chop up leftover stems and place into boiled water seasoned with salt. Cook until easily pierced with a fork.
2. Bring cream up to a warm temperature over medium heat.
3. Grate parmesan cheese.
4. Add cooked broccoli, cream (barely covering the broccoli), cheese, 3-4 Tbsp olive oil, a pinch of nutmeg, curly parsley, and fresh cracked pepper and salt to a blender. While blending slowly stream in hot water until emulsified and creamy.
5. Add 3-4 heads of garlic to aluminum foil and cover with olive oil and salt. Wrap tightly and place onto a rimmed baking sheet.
6. On the same rimmed baking sheet, drizzle olive oil over bread slices with salt and pepper. Place into a preheated 350F oven and toast bread until golden brown on both sides. Smoosh/Spread roasted garlic across the bread. Stack bread and finely chop. Mix in finely chopped parsley with salt, pepper, and garlic oil until combined.
7. In a cast-iron skillet over medium heat, coat the pan with olive oil. Season both sides of the chicken thighs with salt and pepper.
8. Cook chicken skin side down over medium-high heat for 7-8 minutes per side. Optionally add cloves of garlic and butter.
9. Boil fettuccine pasta in salted water until al dente. Add in the broccoli heads and cook for 1 minute.
10. Strain the pasta and broccoli then add to a large pan. Pour in the alfredo sauce, a glug of olive oil, fresh cracked pepper, couple knobs of butter, and stir together.
11. Plate and top grated parmesan and gremolata. Enjoy!