Makes: 5 servings

Broccoli brings brightness to this recipe, while the sauce mix gives this recipe a rich and creamy flavor.

Ingredients

• 8 ounces fettuccine noodles
• 1 cup broccoli, fresh or frozen, chopped
• 2 tablespoons butter
• 16 ounces chicken breast, boneless
• Sauce Mix (see below)
• 1 1/4 cups water
• 1/2 cup milk, non-fat
• 1/2 cup Parmesan cheese, grated
• 1/4 teaspoon pepper (optional)

Sauce Mix

• 4 tablespoons nonfat powdered milk
• 1 ½ tablespoons cornstarch
• 1 ½ teaspoons chicken bouillon, low-sodium
• ½ teaspoon onion flakes, dried
• ¼ teaspoon Italian seasoning
•  

Directions

1. Cook fettuccine according to package directions. Add broccoli for the last 4 minutes of cooking time. Drain.
2. Heat butter in skillet. Add chicken and cook until browned, stirring often.
3. Combine sauce mix and water in saucepan. Bring to a boil and cook until thick. Add milk, cheese, pepper (if using), and fettuccine mixture and heat through.
4. Serve with additional Parmesan cheese.

Source: Utah State University Cooperative Extension