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whole wheat fettuccine onion garlic olive oil milk chicken broth all-purpose salt ground black pepper Parmesan cheese broccoli
Viewed: 55 - Published at: 3 years agoIngredients
- 12 ounces whole wheat fettuccine
- 1 medium onion, chopped
- 1 garlic clove, minced
- 2 teaspoons olive oil
- 2 cups skim milk
- 1 cup chicken broth
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup parmesan cheese, grated
- 16 ounces broccoli florets, frozen
Method
- Heat olive oil in a medium skillet over medium heat. Add onion and garlic, saute until onion is tender.
- Combine milk, chicken broth, flour, salt and pepper in a small saucepan. Heat over medium-low heat, stirring frequently, until sauce becomes thick. Add Parmesan cheese.
- Cook pasta according to package directions.
- Add broccoli florets to the pasta during the last 3-4 minutes of cooking. Cook pasta to al dente.
- Drain pasta and broccoli. Transfer to a large serving bowl, add sauce, toss, and enjoy.
