Ingredients
Ingredients
1 lb boneless skinless chicken breast, cut into 1/2-inch cubes
1 onions, finely chopped
2 carrot, diced
2 rib of celery, finely chopped
3 garlic clove, minced
3 tbsp olive oil
0.33 cup white whole wheat flour
3 cups milk
4 cups chicken broth
2 tbsp minced parsley
16 oz Creamette® Fettuccine
Directions
Cooking Directions
1
In a dutch oven or large saucepan, sauté chicken, onion, carrots, celery, and garlic in olive oil over medium-high heat until veggies are tender and chicken is no longer pink.
2
Stir in flour until smooth, then slowly stir in milk, chicken broth, and parsley. Add dry fettuccine and bring mixture to a simm, stirring to incorporate pasta underneath the liquid.
3
Reduce heat to medium and keep pasta at a simmer, stirring occasionally until sauce begins to thicken and the pasta is tender and creamy, about 25 minutes.
4
Remove pasta from heat and season with salt and pepper to taste. Enjoy immediately!
