8 Servings 25 min Cook
2 Breast, bone and skin removed Chicken Breast
1 Medium (2-1/2" dia) Onions
2 Medium Carrots
2 Stalk, medium (7-1/2" - 8" long) Celery
3 Cloves, minced Garlic
3 Tbsp Olive Oil
8 Tbsp Wheat Flour
3 Cup Reduced Fat Milk
4 Cup Chicken Broth
2 Tbsp Parsley
6 Oz Fettucine
1 Dash Salt
1 Dash Pepper
In a dutch oven or large saucepan, sauté chicken, onion, carrots, celery, and garlic in olive oil over medium-high heat until veggies are tender and chicken is no longer pink.
Stir in flour until smooth, then slowly stir in milk, chicken broth, and parsley.
Add dry fettuccine and bring mixture to a simmer, stirring to incorporate pasta underneath the liquid.
Reduce heat to medium and keep pasta at a simmer, stirring occasionally until sauce begins to thicken and the pasta is tender and creamy, about 25 minutes.
Remove pasta from heat and season with salt and pepper to taste.