Sunday, January 30, 2011

Chicken and Broccoli Fettuccine

Chicken and Broccoli Fettuccine
  • 1 1/2 cups of boneless, skinless chicken breast that has been cut into strips.
  • 1/4 cup of finely chopped onion
  • 1/2 teaspoon of black pepper
  • 4 ounces of fettuccine noodles, cooked
  • 2 cups of broccoli florets, cooked
  • 1 tablespoon of butter
  • 2 teaspoons of all purpose flour
  • 1 1/4 cup of skim milk
  • 1/2 cup of grated Parmesan Cheese
  • 1 tablespoon of dried basil
  • 1/2 teaspoon of salt
In a large skillet, cook the onion and butter over medium low heat for 2 to 3 minutes.
Add the flour. Cook for a few minutes to cook out the flour taste.

Add the milk, salt and pepper. Bring to a boil, stirring occasionally.

Cut the chicken into thin strips and add to the skillet. Reduce heat, cover and cook 5 to 10 minutes or until chicken is cooked through.

Stir in the cooked broccoli and fettuccine.  Add the Parmesan Cheese and the Oregano.   Mix well. Cover and let sit about 5 minutes so that it will thicken up.

Servings: 4
PointsPlus:  8

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