Chicken Fettucine
Pattie Craumer
I like pastas like this, because they are flexible and kind of fun to whip up. The whole wheat pasta adds nutrition and fiber. You can always throw in a handful of flax seed or pine nuts, too!
ingredients
- 10 ounces whole wheat fettucine
- 1 tbsp butter
- 1/4 white wine
- 1/2 pound boneless chicken breast, diced
- 1 cup sliced fresh mushrooms
- 1 cut grated carrot
- 1 tbsp butter
- 2 tbsp flour
- 1 1/2 cups low fat milk
- 1/4 tsp oregano
- 1/4 tsp thyme
- 1/4 tsp basil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup fresh parsley
- 2 tbsp freshly grated parmesan cheese
- 1/2 cup sliced scallions
directions
- 1
Cook fettucine while preparing chicken and vegetables. Drain fettucine and keep warm.
- 2
Heat 1 tbsp butter and wine until melted. Add chicken, mushrooms, carrots, and saute 5 minutes, or until chicken is cooked. Remove all to bowl and keep warm.
- 3
Melt 1 tbsp additional butter in skillet. Add flour adn cook, stirring, until golden brown. Add milk, bring to boil, lower heat, and whisk until blended and thickened. Stir in herbs, s/p, and parsley and toss with hot drained fettucine and vegetable mixture. Sprinkle with parmesan and scallions. Serve immediately.
notes
Feel free to add other vegetables to this. It's kind of like a primavera, so it always can taste a bit different.
Source: Pattie Craumer
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