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fat-free half-and-half
½ cup
½ cup
fat-free cream cheese
¼ cup
freshly grated Parmesan cheese
¼ cup
broccoli cut into florets
1 head
whole wheat fettuccine
1 package (12 ounces)
boneless, skinless chicken breast halves, cut into 1-inch chunks
1 pound
olive oil
2 tablespoons
fresh, ground, black pepper
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Cook pasta according to package directions. Add the broccoli to pasta water during last 4 minutes of cooking and drain.
In a bowl, mix the dressing, half-and-half, cream cheese and Parmesan until smooth.
In a large nonstick skillet over medium-high heat, heat the oil until shimmering. Add the chicken and cook for 5 to 7 minutes or until browned and juices run clear.
Add the pasta and sauce mixture and toss until well coated.
Stir until heated through.
Serve immediately, seasoned with the pepper.
