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8 oz fettuccine noodles
4 cups broccoli florets (about 2 stems)
1 lb chicken breast, pounded thin and sliced into strips
2 Tbsp Horizon Organic Unsalted Butter
2 cloves minced garlic
1 Tbsp flour
1 cup Horizon Organic Reduced Fat Milk
1/2 tsp salt
1/4 tsp pepper
1/2 cup Parmesan cheese, grated
1 cup Horizon Organic Light Cultured Sour Cream
Place a large pot of water over high heat and bring to a boil. Add fettuccine noodles and cook according to package directions. With six minutes left of cook time, add the broccoli florets to the boiling water. At the end of the noodle cooking time, drain both together and set aside.
While water is coming to a boil, place a large pan over medium heat and spray with cooking oil. Season the chicken on both sides with salt and pepper, then cook in the pan, about five minutes on each side until cooked through. Remove from pan.
Melt butter in pan, then add garlic and cook for 30 seconds, being careful not to burn. Add flour and whisk. Very slowly add milk, whisking as you go. Be sure to only add about one Tbsp at a time initially, making sure to fully integrate the milk before adding more. Add the salt and pepper.
Stir in the Parmesan cheese. Once fully melted, remove from heat and mix in sour cream. Return chicken, noodles and broccoli to the pan and mix so that all ingredients are completely covered by the sauce. Enjoy immediately!