Quick Fettuccine
Try this creamy pasta dish that satisfies in flavor, and keeps potassium and phosphorous levels in check.
Makes
Serving size
Ingredients
⅔ cup of boiling water (pull from pasta water before adding noodles)
12-ounce dry fettuccini pasta
8-ounce cream cheese
¼ cup grated parmesan, Andrew & Everette®
¼ cup freshly shredded parmesan, BelGioioso®
¼ cup (0.2 ounce) fresh parsley
1 tablespoon oil
1 cup (6-ounces) chicken, diced
2 cloves (2-teaspoons) garlic, minced
2 cups (7-ounces) frozen broccoli, chopped
Instructions
- In a large pot, bring water to a boil. Remove ⅔ cup and set aside.
- Cook noodles according to package. If noodles are done before chicken mixture is ready, toss them with 1 teaspoon of oil to prevent clumping.
- In a food processor or blender, blend cheeses and herbs plus ½ cup of the reserved water. If sauce is too thick, add 2 tablespoons at a time until smooth and barely pourable.
- In a large pan, heat the oil over medium heat. Add chicken and garlic and cook until chicken has a pink center remaining. About 3 minutes.
- Add the broccoli, cover, and cook until a fork pierces the broccoli with a slight resistance. About 6 minutes.
- Reduce heat to medium-low. Pour cheese mixture over top of chicken and broccoli. Stir to combine and cook long enough to warm the cheese mixture. About 2 minutes.
- Place 4.5 ounces of pasta on each plate and ½ cup of sauce over each bowl. Serve hot.
Cooking Tip
Try different protein sources with this dish, including shrimp.
Recipe contributed by Katie D. Huff
Nutrition Info
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