Fettucini

• 1 whole chicken breast
• 8 ounces fettucini fresh if available
• 1 head broccoli
• 1/2 cup grated Parmesan cheese freshly
• 4 tablespoons butter
• 4 tablespoons flour
• 1 cup chicken broth strained
• 1/2 cup milk skim ok
• 1 cup sour cream or yogurt
• 1 teaspoon grated nutmeg fresh
• 1/2 cup grated Parmesan cheese

1. Stew chicken breast. Skin, bone, and dice meat, saving the chicken broth. Blanch broccoli flowerettes (discard stems or save for soup), cooking for 1 - 1 1/2 minutes. Cook fettucini as package directs for al dente (you will be cooking it again). Assemble broccoli, chicken, fettucini, and Parmesan cheese.
2. Make Sauce: In large skillet, melt butter. Make a roux with flour. Slowly add strained chicken broth. Stir until thickened. Then add milk, sour cream, and nutmeg. Pour sauce over assembled broccoli, chicken, fettucini, and Parmesan cheese. Stir to coat (hot sauce continues to cook pasta). Sprinkle with additional cheese. Serves 4 to 6.

chicken breast, broccoli, parmesan cheese, butter, flour, chicken broth strained, milk, sour cream, parmesan cheese

Taken from www.yummly.com/recipe/Fettucini-1654279 (may not work)