Parmesan Garlic Butter Sun-Dried Tomato Fettuccine with Broccoli Cheese Stuffed Chicken and Barber Foods

Brown butter Garlic infused fettuccine pasta with freshly grated parmesan cheese, chopped parsley and pan-seared sun-dried tomatoes. Pair with broccoli and cheese stuffed chicken for an easy 40 minute meal for a weeknight dinner.
Course main
Cuisine Italian
Cook Time 40 minutes
Total Time 40 minutes
Servings 4


  • 2 packages Barber Foods Broccoli and Cheese Stuffed Chicken
  • 11 oz fettuccine pasta
  • 1 tablespoon olive oil , divided
  • 1/4 teaspoon salt
  • 7 tablespoons unsalted butter
  • 6 cloves garlic , minced
  • 3 oz sun-dried tomatoes in oil
  • 1/4 cup finly chopped Italian parsley
  • 1/8 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes


  • Cook Barber Foods Broccoli and Cheese Chicken according to package directions.
  • Cook fettuccine according to package directions. Add 1/2 tablespoon olive oil and 1/4 teaspoon salt to boiling water. Drain once done and toss with 1/2 tablespoon olive oil.
  • Meanwhile, chop the parsley and mince the garlic.
  • In a small saucepan over low heat, add the drained sun-dried tomatoes. Lightly sear on each side until brown; about 1 minutes then remove and chop; set aside.
  • Melt the butter in a small sauce pan over low-medium heat until it is brown; about 5 minutes. Add the minced garlic and continuously stir the mixture. It will foam. Remove from heat and stir until the form is gone.
  • Add the pasta back to the large pot. Toss with butter and garlic mixture. Toss pasta to coat evenly. Toss with parmesan cheese, sun-dried tomatoes, salt, pepper and parsley.
  • Serve hot with stuffed chicken.