Chicken & Vegetable Fettuccine
TOTAL TIME: Prep: 10 min. Cook: 30 min.
YIELD: 6 servings.
This is very simple to make when you have cooked a whole chicken and have leftovers. My boys always loved this comfort food, especially after a busy day of hockey! It's nice with a side salad and breadsticks.—Andrea Bergen, Altona, Manitoba
Ingredients
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1 package (12 ounces) fettuccine
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5 tablespoons butter, divided
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1 small onion, chopped
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3 tablespoons all-purpose flour
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1 can (14-1/2 ounces) chicken broth
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1 cup heavy whipping cream
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1-1/4 teaspoons salt
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1/4 teaspoon pepper
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1 package (12 ounces) frozen mixed vegetables
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2 cups cubed cooked chicken
Directions
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1.
Cook fettuccine according to package directions. Drain fettuccine; toss with 3 tablespoons butter.
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2.
Meanwhile, in a large saucepan, heat remaining butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Stir in flour until blended; gradually whisk in broth, cream, salt and pepper. Bring to a boil, stirring constantly; cook 8-10 minutes or until thickened, stirring occasionally.
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3.
Stir in vegetables; return just to a boil. Stir in chicken; heat through. Serve with fettucine.
Nutrition Facts
3/4 cup pasta with 3/4 cup chicken mixture: 565 calories, 29g fat (17g saturated fat), 114mg cholesterol, 954mg sodium, 52g carbohydrate (6g sugars, 5g fiber), 25g protein.
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