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  • ½ (16-ounce) package fettuccine
  • 1 cup broccoli florets
  • 1 pound boneless, skinless chicken tenders
  • Nonstick cooking spray
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon unsalted butter
  • 2 garlic cloves, minced
  • 1 tablespoon all-purpose flour
  • ½ cup Roche Bros. low fat milk
  • ¼ cup cream cheese
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley for garnish (optional)


  1. In large saucepot, cook fettuccine as label directs, adding broccoli during last minute of cooking; drain, return to pot and cover.
  2. Spray both sides of chicken with cooking spray; sprinkle with salt and pepper. In large skillet, cook chicken over medium heat 6 minutes or until browned and internal temperature reaches 165°, turning once; transfer chicken to cutting board. Cut chicken into 1-inch pieces; cover with foil.
  3. In same skillet, melt butter over medium heat; add garlic and cook 1 minute, stirring constantly. Add flour; cook 1 minute, whisking constantly. Add milk; cook 2 minutes or until thickened, whisking constantly. Whisk in cheeses until incorporated. Add chicken and cook 2 minutes or until heated through, stirring frequently. Add chicken mixture to fettuccine; toss to combine.
  4. Serve fettuccine sprinkled with parsley.

  • 428 Calories
  • 12g Fat (6g Saturated)
  • 81mg Cholesterol
  • 513mg Sodium
  • 49g Carbohydrates
  • 3g Fiber
  • 4g Sugars
  • 31g Protein