Directions

1. 1

   Wash your hands thoroughly with soap and warm water before beginning preparation.

2. 2

   Bring a large pot of salted water to a boil. Add the fettuccine noodles and cook according to package directions.

3. 3

   In the final 4 minutes of pasta cooking time, stir in the chopped broccoli and continue cooking until both the pasta is tender and the broccoli is bright green and tender-crisp.

4. 4

   Drain the fettuccine and broccoli mixture in a colander; set aside.

5. 5

   In a large skillet over medium-high heat, melt the butter until foaming.

6. 6

   Cut the chicken breast into bite-sized pieces or thin cutlets. Add to the skillet and cook, stirring frequently, until the chicken is golden brown and cooked through (internal temperature of 165°F when measured with a meat thermometer). This should take about 8–10 minutes depending on thickness.

7. 7

   In a separate saucepan, whisk together the Basic Soup and Sauce Mix and water until smooth.

8. 8

   Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally, until it thickens slightly. This usually takes about 3–5 minutes.

9. 9

   Reduce the heat to low. Stir in the non-fat milk, grated Parmesan cheese, and black pepper (if using) until well combined. Add the cooked fettuccine and broccoli mixture to the saucepan, along with the cooked chicken and its pan drippings. Stir gently until everything is well coated and heated through.

10. 10

    Transfer to a serving dish or individual plates. Top with additional grated Parmesan cheese if desired, and serve immediately.