Broccoli Chicken Pasta Casserole

By Tonya_Speed

Per Serving: 450 Calories; 17g Fat (33.2% calories from fat); 30g Protein; 45g Carbohydrate; 4g Dietary Fiber; 75mg Cholesterol; 426mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean Meat; 2 Vegetable; 1/2 Non-Fat Milk; 2 Fat.

Ingredients

• 4 boneless skinless chicken breasts -- cut into strips
• 1 teaspoon olive oil
• 8 ounces dried fettuccine or medium noodles
• 1 16-ounce package frozen broccoli flowerets
• 2 tablespoons butter
• 2 tablespoons flour
• 2 teaspoons basil
• 1 teaspoon lemon pepper
• 2 cups milk
• 1 cup Romano cheese -- grated

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

Preheat oven to 350 degrees. In a large skillet, heat oil and stir-fry chicken strips in oil until browned, about 4 minutes. Set aside. In the meantime, cook fettuccine according to package directions; drain well; set aside.
In a large saucepan melt the butter, stir (use a wire whisk if you have one) in flour, basil and lemon pepper. Add the milk; cook and stir until thickened and bubbly, whisking often. Remove from heat and stir in chicken, broccoli, pasta and 1/2 cup cheese; turn mixture into 5-quart, lightly greased casserole. Sprinkle with remaining cheese; bake uncovered for 10 minutes.

SERVING SUGGESTIONS: Some baked butternut squash and a spinach salad ought to do it.
VEGETARIANS: Simply skip the chicken and you’ve got a great dinner.