Loaded Alfredo

Cook This, Not That! Pg. 214

Serves 4

540 Calories per serving

 
 

2 Tbsp	Unsalted Butter
3 Tbsp	Flour
3 cups	2% Milk
2 cloves	Garlic, chopped
	Salt & Black Pepper to Taste
½ Tbsp	Olive Oil
2 cups	Bite-size Broccoli Florets
8 oz	Cremini Mushrooms, sliced
¼ cup	Chopped Sundried Tomatoes
8 oz	Cooked Chicken Breast, thinly sliced
12 oz	Whole-wheat Fettuccine

 

1. To make the béchamel, melt the butter in a saucepan over medium-low heat. Whisk in the flour. Cook for 1 minute. Slowly whisk in the milk to prevent any lumps from forming. Add the garlic & simmer, whisking often for 10-15 minutes or until nicely thickened. Stir in the Parmesan and seaon with salt & pepper. Keep warm.
   
2. Heat the oil in a large skillet or sauté pan over medium-high heat. Add the broccoli & cook for 3-4 minutes. Add the mushrooms & tomatoes. Cook for 5 minutes, or until the vegetables have lightly caramelized. Stir in the chicken. Season with salt and pepper.
   
3. Meanwhile, cook the pasta according to the package instructions. Drain, reserving 1 cup of the cooking water. Return the pasta to the pot, add the sauce and the chicken mixture & toss to coat. If the sauce is too thick, add some of the pasta water to think it. Serve immediately.