8 oz cooked chicken breast, thinly sliced (rotisserie)
12 oz whole wheat fettuccine noodles
Instructions
To make the bechamel, melt the butter in a sauce pan over medium-low heat. Whisk in the flour. Cook for 1 min. Slowly whisk in the milk to prevent any lumps from forming. Add the garlic and simmer, whisking ofter, for 10-15 min or until nicely thickened. Stir in the Parmesan and season with pepper, keep warm.
Heat the oil in a large skillet or saute pan over medium-high heat. Add broccoli and cook for 3-4 min. Add mushrooms and tomatoes. Cook for 5 min, or until veggies have lightly caramelized. Stir in the chicken. Season with pepper.
Meanwhile, cook the pasta according to package instructions. Drain, reserving 1 cup of the cooking water. Return the pasta to the pot, add the sauce and chicken mix, and toss to coat. If the sauce is too thick, add some of the pasta water to thin. Serve immediately.
Serving
Suggestions
Serve with french bread and steamed veggies.
Originally Submitted
2/9/2011
0 Out of 5 from
0 reviews
You can add this Loaded Alfredo recipe to your own private DesktopCookbook.
