adapted from Hezzi-D's Books and Cooks
1 pound fettuccine1 chicken breast, grilled and chopped
1 bunch of broccoli, chopped into florets
2 garlic cloves, chopped
¾ cup Parmesan cheese
1 teaspoon salt
2 tablespoons fresh parsley, chopped
1 teaspoon ground black pepper
½ teaspoon nutmeg
1) Cook the pasta according to package directions. Drain, and set aside.
2) Start the grill. Season chicken with salt and pepper and grill until done.
3) Steam broccoli florets until tender.
4) Heat a skillet with a little bit of oil and add garlic, cook for 1 minute, stirring. Add in the flour and stir constantly for 1 minute. Slowly stir in the milk. Cook until it starts to thicken and bubble.6) Stir in salt, pepper. Cook 5 more minutes. Remove from heat and stir in chicken, broccoli, and nutmeg. Serve over top of cooked fettuccine.
Note: The original recipe calls for reserving the some of the liquid from the pasta and adding that to the sauce. My sauce was the right consistancy, and tasted good, so I didn't add the water to the sauce.
I liked this meal. It was a pretty classic combination, but with a much lighter taste. It was a lot of the same textures, so I'd definitely serve it with a salad or crunchy garlic bread. The chicken came off the grill super moist and flavorful, and the grill flavor worked great with the sauce and the broccoli. Good meal, and easy on the hips, can't beat that.