FETTUCINI WITH LIGHT ALFREDO SAUCE
1 pkg (16 oz.) fettucini (I'm using a different kind of noodle)
4 c. small broccoli flowerettes (about 10 oz.) (I'm using frozen chopped broccoli)
2 T. cooking oil
1 small onion, diced
1 clove garlic, minced (I'm using garlic powder)
2 c. skim milk (I'm using 2%)
1 c. chicken broth
3 T. flour
1/2 tsp salt
1/4 tsp pepper
1/2 c. parmesan
In a large pot, cook fettucini as label directs. Meanwhile, in nonstick 2 1/2 quart saucepan, heat one inch water to boiling over medium-high heat. Add broccoli and heat to boiling. Reduce heat to medium and cook 3 minutes or until broccoli is tender crisp. Drain broccoli, transfer to bowl and keep warm. In same sauce pan, heat oil over medium heat, add onion and garlic and cook until golden. In medium bowl, whisk milk, chicken broth, flour, salt and pepper until blended. Stir into saucepan with onion and garlic and cook until mixture thickens and boils. Stir in Parmesan cheese. To serve, drain fettucini and toss with broccoli and sauce.
I am going to cook chicken cubes until done and add to fettucini mixture.
