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Heat the broth, basil, black pepper, garlic and broccoli in a 10-inch skillet over medium heat to a boil. Reduce the heat to low. Cover and cook until the broccoli is tender-crisp.
Increase heat to medium, bring to a simmer, and cook, tossing and adding more pasta water if needed, until pasta is al dente, 5 to 6 minutes more. Remove from heat and stir in Pecorino Romano ...
Add the broccoli for the last 4 minutes of cooking time. Drain the pasta mixture well in a colander. 3. Stir the soup, milk and black pepper in a 2-quart shallow baking dish. Stir in the pasta mixture, 3/4 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Top with the remaining mozzarella and Parmesan cheeses. 4.
1. Heat the oven to 350°F. 2. Cook the pasta according to the package directions. Add the broccoli for the last 4 minutes of cooking time. Drain the pasta mixture well in a colander.
Heat oil in large nonstick skillet on medium heat. Add onions and garlic; cook and stir 3 min. Add chicken; cook 3 min. on each side. Add tomato sauce, mushrooms and pepper; cover. Simmer 15 min. or until chicken is done (165ºF). Meanwhile, cook pasta in large saucepan as directed on package, adding broccoli to boiling water for the last 2 min.
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.
The oil and garlic are then tossed with spaghetti cooked in salted water. Finely chopped Italian parsley is then commonly added as a garnish. Although cheese is not included in most traditional recipes, grated Parmesan or pecorino can be added, similarly to pasta allo scarpariello. Some recipes recommend adding some of the water from cooking ...