2large boneless skinless chicken breasts cut into one-inch pieces
pinchof salt
pinchof pepper
1 ½cupsmilk
1 ½cupschicken brothplus more as needed
3tablespoonsflour
8ouncesdry fettuccine pasta
1cupshredded cheddar cheeseplus more for topping
Instructions
Heat olive oil in a large pot or Dutch oven. Add vegetables and minced garlic. Sauté over medium heat until vegetables become tender, about 5 to 7 minutes. Add chicken and season with salt and pepper. Continue to sauté over medium heat until chicken is no longer pink.
Add milk, broth and flour. Stir to combine and add pasta. Add a little more broth, if necessary, to cover pasta completely (about 1/2 cup). Stir to combine.
Bring to a boil. Cover, reduce to low and cook for 20 to 25 minutes or until pasta is tender, stirring every five minutes to keep pasta from sticking together. Remove lid and cook another 5 minutes to allow sauce to thicken. Remove from heat, stir in cheese and top with freshly chopped parsley.