Chicken and Ricotta Fettucine Alfredo
2 Cups small broccoli florets
2 Tablespoons butter or margarine
2 Tablespoons all-purpose flour
2 Cups fat-free milk
2/3 Cup part-skim ricotta cheese
1/2 Cup grated parmesan cheese
1/4 teaspoon salt
1/4 teaspoon coarsely grated pepper
4 Cups hot cooked fettuccine (about 8 ounces)
2 Cups cooked, chopped chicken
Steam broccoli, covered, 3 minutes or until crisp-tender. Melt the butter in a saucepan over medium heat. Add flout, and cook for 1 minute, stirring constantly. Gradually add milk, stirring with a whisk until blended. Cook 15 minutes or until thick, stirring constantly. Stir in cheeses, salt, and pepper, and cook 5 minutes or until cheese melts. Stir in broccoli, pasta and chicken.
Yield: 4-6 servings
Submitted by Tae Bo Master
Low-Fat Dishes
Main Dishes & Casseroles
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