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Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 2 min. Meanwhile, heat dressing in large nonstick skillet on medium-high heat.
Add chicken; cook 5 to 7 min. or until chicken is done, stirring occasionally. Remove from skillet. Mix broth and flour in same skillet. Stir in Neufchatel, 2 Tbsp. Parmesan, garlic powder and pepper; cook 2 min. or until mixture boils and thickens, stirring constantly with whisk. Stir in chicken. DRAIN pasta; place in large bowl.
Tomatoes and briny feta cheese form the base of the sauce that coats the pasta in this easy one-pan meal. Enjoy on its own as a vegetarian dinner or top with grilled chicken for some extra protein ...
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Chicken Alfredo. With a creamy, cheesy sauce and tender chicken breasts, chicken Alfredo is the pasta dish I turn to time and time again when I need the ultimate comfort meal ready in just 30 minutes.
Fettuccine Alfredo (Italian: [fettut'tʃiːne alˈfreːdo]) is a pasta dish consisting of fettuccine tossed with butter and Parmesan cheese, which melt and emulsify to form a rich cheese sauce coating the pasta. [1] Originating in Rome in the early 20th century, the recipe is now popular in the United States and other countries.
Fettuccine is often classically eaten with sugo d'umido ('beef ragù') or ragù di pollo ('chicken ragù'). [4] A famous dish made with fettuccine is fettuccine Alfredo, a simple dish of pasta, Parmesan cheese and butter which was created and named at a restaurant in Rome in the early 20th century as a tableside "performance". [6]
The traditional recipe for cappelletti includes, among the ingredients of the filling (batù) chicken, pork, veal or beef (as well as bacon and cotechino), Parmesan, eggs and nutmeg. For the puff pastry there are no particular differences compared to the one prepared for all the other types of filled pasta. [5]
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