Ingredients
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1 lb boneless skinless chicken breast, cut into 1/2-inch cubes
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1 medium onion, finely chopped
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2 medium carrots, diced
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2 ribs of celery, finely chopped
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3 garlic cloves, minced
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3 tbsp olive oil
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1/3 cup white whole wheat flour
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3 cups milk
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4 cups chicken broth
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2 tbsp minced parsley
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16 oz San Giorgio® Fettuccine
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salt and ground black pepper, to taste
Steps
1
In a dutch oven or large saucepan, sauté chicken, onion, carrots, celery, and garlic in olive oil over medium-high heat until veggies are tender and chicken is no longer pink.
2
Stir in flour until smooth, then slowly stir in milk, chicken broth, and parsley. Add dry fettuccine and bring mixture to a simmer, stirring to incorporate pasta underneath the liquid.
3
Reduce heat to medium and keep pasta at a simmer, stirring occasionally until sauce begins to thicken and the pasta is tender and creamy, about 25 minutes.
4
Remove pasta from heat and season with salt and pepper to taste. Enjoy immediately!
Comments
Recipe provided by San Giorgio® Pasta.