Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 5
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (12 oz) pkg Al Dente fettuccine noodles | ||
| 1 lbs. organic skinless, boneless chicken breast, cubed | ||
| 1 tbsp. Organic Valley butter | ||
| 1 ¼ c. Organic Valley half-and-half | ||
| 6 tbsp. organic shredded Parmesan cheese | ||
| ½ tsp. Hain flour | ||
| 1 tbsp. chopped fresh parsley | ||
| salt and pepper, to taste | ||
| 1 medium Roma tomato, chopped |
Directions
- Cook pasta according to package directions. Drain.
- Meanwhile, in a large saucepan, sauté chicken in butter until no longer pink. Set aside.
- In the same pan, combine half-and-half and Parmesan cheese. Stir in flour, parsley, salt and pepper. Cook over medium heat until thickened, stirring frequently, making sure mixture does not boil.
- To serve, toss hot noodles with sauce. Top with chicken and tomato.
Nutrition facts
Servings
480 Calories per serving
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 90mg
- Sodium: 270mg
- Total Carbohydrates: 54g
- Protein: 36g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 8%
0%
Iron 15%
0%
Calcium 20%
Recipe Source:
Hy-Vee HealthMarket, August 2005.