chicken broccoli fettucine

Another recipe we just tried was my take on classic chicken fettucine (with a twist to use up some items sitting in the pantry).

Chicken Broccoli Fettucine

by: cvo

4 chicken breasts, rinsed & cleaned

1 pad butter, no salt

1 dollop vegetable oil

dash salt, pepper, garlic powder

handful spaghetti or fettucine pasta, high fiber/protein

big pot water

pinch salt

1/2 head onion

2 cloves garlic

1 head broccoli

1 can cream of broccoli soup

1 canful nonfat milk, organic

lg dollop ricotta cheese

smidgen salt (to taste)

dash pepper (to taste)

dash basil, dried (to taste)

dash parsley, dried (to taste)

sprinkle parmesan cheese

1.  Clean up & rinse 4 chicken breasts.  Preheat oven to 350.

2.  On stovetop, brown butter in a skillet and then add oil.  Heat on high until almost smoking (don't burn!).  Start an additional pot of water to boiling for pasta.

3.  Add meat to skillet and fry until browned.  Remove to oven-safe pan and transfer to oven.  Cook meat in oven until done (190 degrees internal temp - about 20-30 minutes).

5.  Meanwhile, chop up broccoli, onion, & garlic.  Cook on stove with a little oil until softened.  

6.  Add pasta to boiling water at this point and cook for 8-10 minutes.

7.  Add ricotta and can of cream of broccoli soup to veges in pot; fill now empty can with milk and add as well.

8.  Season vege pot with salt, pepper, basil, and parsley.  Stir.  Taste.  Adjust if necessary.

9.  Once all ingredients have finished cooking, put pasta in a bowl, layer with cut up cubes of cooked chicken, and top with vege fettucine sauce and sprinkles of parmesan cheese!

Serves 4