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Add a photoServings: 4
Ingredients
- 8 ounce fettuccine -- uncooked
- 1/2 c. chicken broth
- 2 c. broccoli flowerets
- 2 c. cauliflower flowerets
- 1 med carrot -- cut into julienne strips
- 1/2 c. half and half -- or possibly light cream
- 14 ounce coconut lowfat milk
- 2 c. cooked chicken -- diced
- 1 tsp salt
- 1 tsp curry pwdr
- 2 Tbsp. cornstarch
Directions
- Cook fettuccine according to package directions. Drain. Meanwhile, in a 12 inch nonstick skillet, place broth. Cook over high heat till broth comes to a boil (1 to 2 min). Add in broccoli, cauliflower, and carrot. Continue cooking till mix comes to a boil. Reduce heat to medium. Cover and cook till vegetables are crisp-tender (about 10 min). Add in 1/4 c. of half and half, coconut lowfat milk, chicken, salt, and curry pwdr. Continue cooking till heated through. Meanwhile, in small bowl, stir together remaining half and half and cornstarch. Stir into chicken mix. Continue cooking till slightly thickened. Spoon over warm cooked fettuccine.
- Yield: 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 315g | |
| Recipe makes 4 servings | |
| Calories 644 | |
| Calories from Fat 294 | 46% |
| Total Fat 33.98g | 42% |
| Saturated Fat 21.16g | 85% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 736mg | 31% |
| Potassium 723mg | 21% |
| Total Carbs 59.73g | 16% |
| Dietary Fiber 8.4g | 28% |
| Sugars 6.37g | 4% |
| Protein 26.63g | 43% |
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