CookingWithGeorgeAndFriends.com

Week 99 Recipe

CHICKEN FETTUCCINE WITH GARLIC CHEESE

TOOLS • Cutting Board • Knife • Large Spoon • Dutch Oven   INGREDIENTS • 8 oz boneless, skinless chicken breasts • 28 oz low sodium chicken broth • 8 oz uncooked fettuccine noodles,   broken in half • 16 oz frozen broccoli and cauliflower   florets • 6 oz garlic cream cheese • 2 tbsp grated Parmesan cheese • 2 tbsp green onions • ½ tsp salt • Coarsely ground black pepper

PREPARATION: In the Dutch oven, bring broth to boil over high heat; add the chicken breasts. Return to a boil. Reduce heat and simmer, covered, appx 8 minutes. Add the pasta and stir. Cover and simmer appx another 8 minutes. Remove the chicken, let cool and shred. Increase heat to high and bring pasta to a boil. Add the frozen vegetables and return to a boil. Reduce heat and simmer, covered tightly until veggies are crisp tender, appx 5 minutes. Drain the pasta mixture, reserving the liquid. Return pasta to pan and place over medium heat. Add the cream cheese, salt and ½ the reserved cooking water. Toss until cheese has melted. Add chicken and cook 2 minutes, stirring frequently. Sprinkle with the Parmesan cheese, green onions and black pepper and serve. HINTS: If dish seems a little dry, add a little more of the reserved liquid.