Main Course: Cheesy Broccoli Fettuccine

Ingredients

  • 1 small bag/box fettuccine noodles (Approximately 375 grams), preferably 100% whole wheat
  • 3 garlic cloves, chopped very finely or ¾ teaspoon garlic powder
  • 3 tablespoons vegetable oil
  • 1 ¼ cup water
  • 1 can 2 % evaporated milk (370 ml)
  • ¼ cup flour
  • 2 teaspoons powdered chicken bouillon (soup base) or 2 cubes chicken bouillon (soup base)
  • ¼ cup parmesan cheese
  • 2 large cooked chicken breasts, skin removed and cubed (about 1 ½ cups)
  • 2 cups frozen broccoli, thawed and chopped finely

Directions for Preparation

  1. Put a large pot of water on the stove to boil.
  2. In a medium size pot, add the oil and garlic.
  3. Cook for about 1 minute on medium heat. Stirring quickly using a fork or a whisk, add the flour. Stir until it becomes a smooth paste.
  4. Continue to stir quickly and slowly pour in the water and milk. Add the chicken bouillon.
  5. Continue to heat the sauce stirring often to prevent lumps.
  6. Meanwhile, once the pot of water boils, add in the noodles. Stir occasionally so the noodles do not stick together. Cook until soft then drain. Set aside.
  7. Once the sauce has thickened, add the rest of the ingredients. Cook for another 5 minutes.
  8. Pour the sauce into the large pot then toss the drained noodles back in. Using two big spoons, combine until the noodles are well-coated in the creamy sauce.

Pasta noodles are a grain product that contain B vitamins essential to converting the food you eat into energy. When 100% whole wheat pasta is chosen, it also contains fibre which plays a positive role in heart and gut health. Often it is the rich sauce and the usually large portions of pasta served at restaurants that give pasta a bad name. Stick to this leaner sauce, serve less than 2 cups of pasta and skip the garlic bread! This dish is so delish you wont miss it.

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