Chewin'

the News

August 2005

Easy Chicken Fettuccine

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Recipes:	1	2	3	4	5	6
Servings:	8	16	24	32	40	48
Makes:	20 C.	40 C.	60 C.	80 C.	100 C.	120 C.
Ingredients:
Fettuccine noodles	24 oz.	48 oz.	72 oz.	96 oz.	120 oz.	144 oz.
Margarine or butter	3/4 C.	1-1/2 C.	2-1/4 C.	3 C.	3-3/4 C.	4-1/2 C.
Half and half	1-1/2 C.	3 C.	4-1/2 C.	6 C.	7-1/2 C.	9 C.
Parmesan and Romano grated cheese	3/4 C.	1-1/2 C.	2-1/4 C.	3 C.	3-3/4 C.	4-1/2 C.
Chicken breast, cooked and cut into bite sized pieces	3	6	9	12	15	18
Broccoli florets, cooked and drained	16 oz.	32 oz.	48 oz.	64 oz.	80 oz.	96 oz.

Assembly Directions:

Cook the noodles half the recommended time. Drain noodles. In same pan, add butter tossing till melted. Add the Half and Half, cheese, chicken and broccoli.

Freezing Directions:

Put fettuccine in 1-gallon freezer bag for a full meal or in 2 1/2 C. portions in small freezer containers for individual servings.

Serving Directions:

Thaw overnight in the fridge or in the microwave. Reheat in microwave until hot. Serve with Parmesan cheese.

Comments:

*If you are going to serve this immediately, cook the noodles fully.

*Leave out the chicken and broccoli to make this a side dish.

*My kids take this to school in 2 1/2 C. Ziploc containers for lunch. (They have access to a microwave.) By lunchtime the frozen noodles are thawed about halfway. I tell them to microwave it for a few minutes, then stir it up and do another minute or so.

*I also freeze small containers or snack-sized bags of Parmesan that the kids can pack with their fettuccine.

Nutritional Info: 

Per Serving: 629 Calories; 27g Fat (38.5% calories from fat); 27g Protein; 69g Carbohydrate; 4g Dietary Fiber; 51mg Cholesterol; 401mg Sodium. 

Exchanges: 4-1/2 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 4-1/2 Fat.

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