CHICKEN & VEGETABLE FETTUCCINE

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: 6 servings

1. Cook fettuccine according to package directions. Drain fettuccine and toss with 3 tbsp butter.

2. Meanwhile, in a large saucepan, heat remaining butter over medium heat. Add onion, cook and stir 2-3 minutes or until tender. Stir in flour until blended, then gradually whisk in broth, cream, salt and pepper. Bring to a boil, stirring constantly, cook 8-10 minutes or until thickened, stirring occasionally.

3. Stir in vegetables and return just to a boil. Stir in chicken and heat through. Serve with fettucine.

Freeze option: Do not cook fettuccine. Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Prepare fettuccine as directed. Place chicken mixture in a saucepan or skillet, cook over medium-low heat until heated through, stirring occasionally. (Sauce may appear curdled initially, but will become smooth upon heating.) Serve with buttered fettuccine.

1 pkg (12 oz.) fettuccine

5 tbsp butter, divided

1 small onion, chopped

3 tbsp all-purpose flour

1 can (14½ oz.) chicken broth

1 cup heavy whipping cream

1¼ tsp salt ¼ tsp pepper

1 pkg (12 oz.) frozen mixed vegetables

2 cups cubed cooked chicken

NUTRITIONAL INFORMATION Amount Per Serving (¾ cup): 565 calories, 29 g fat, 114 mg cholesterol, 954 mg sodium, 52 g carbohydrate, 6 g sugars, 5 g fibre, 25 g protein.

“This is very simple to make when you have cooked a whole chicken and have leftovers. My boys always loved this comfort food, especially after a busy day of hockey! It's nice with a side salad and breadsticks.” Andrea Bergen, Altona, Man.