Ingredients

The following ingredients have 4 Servings
  • 1 pound fettuccine pasta
  • 10 ouncs) diced boneless chicken breasts
  • 1/4 cup chicken broth
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 1/4 cups skim milk
  • 1 cups grated pecorino romano cheese
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Instruction

  • Cook pasta according to package directions; drain and place back into the pot.
  • While the pasta is cooking, add the chicken broth and diced chicken to a nonstick skillet. Cook until the meat is cooked through; set aside.
  • In a medium saucepan, melt the butter and add the garlic. Saute for about 1 minute, then slowly whisk in the flour forming a roux. Add the skim milk; then whisk until it's blended with the flour with no lumps.
  • Add the grated cheese and cooked chicken; then reduce heat to low and simmer until the sauce thickens; approximately 10 minutes. (Be sure to stir the sauce occasionally so it doesn't stick). Add the sauce to the cooked pasta and mix well; then season with salt and pepper.