Categories: Chicken, Dinner, Pasta
Ingredients
- 2 Tbsp unsalted butter
- 3 Tbsp flour
- 3 cups 2% milk
- 2 cloves garlic, 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 sun-dried tomatoes
- 8 oz cooked chicken breast, thinly sliced (store-bought rotisserie chicken works well)
- 12 oz whole-wheat fettuccine
Directions
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To make the béchamel, melt the butter in a saucepan over medium-low heat.
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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 to 15 minutes, or until nicely thickened.
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Stir in the Parmesan and season with salt and pepper. Keep warm.
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Heat the oil in a large skillet or sauté pan over medium-high heat.
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Add the broccoli and cook for 3 to 4 minutes. Add the mushrooms and tomatoes.
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Cook for 5 minutes, or until the vegetables have lightly caramelized.
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Stir in the chicken. Season with salt and pepper.
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Meanwhile, cook the pasta according to the package instructions.
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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.
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If the sauce is too thick, add some of the pasta water to thin it. Serve immediately.