Categories: Healthy

Ingredients

• 2 tbsp unsalted butter
• 3 tbsp flour
• 3 cups milk
• 2 garlic cloves, chopped
• 2 tbsp grated Parmesan
• salt and black pepper to taste
• 1/2 tbsp olive oil
• 2 cups bite-size broccoli florets
• 8 oz cremini mushrooms, sliced
• 1/4 cup chopped sundried tomatoes
• 8 oz cook chicken breasts, thinly sliced
• 12 oz whole-wheat fettucine

Directions

1. To make the bechamel, melt the butter in a saucepan over medium-low heat. Whisk in the flour. Cook for 1 minute. Slowly whisk in the milk to prevent any lumps from forming. Add the garlic and simmer, whisking often, for 10-15 minutes, or until nicely thickened. Stir in the Parmesan and season with salt and pepper.

2. Heat the oil in a large skillet over medium-high heat. Add the broccoli and cook for 3-4 minutes. Add the mushrooms and tomatoes. Cook for 5 minutes, or until the vegetables have lightly caramelized. Stir in the chicken. Season with salt and pepper.

3. Meanwhile, cook the pasta according to the package instructions. Drain, reserving 1 cup of the cooking water. Return the pasta to the pot, add the sauce and the chicken mixture, and toss to coat. If the sauce is too thick, add some of the pasta water to thin it. Serve immediately.

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