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Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
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Cooked by: Chef / Last Modified: 3/24/2004 / Difficulty: Intermediate / Preparation Time: 10-30 Minutes / Number of Servings: 4 |
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Ingredients: 2 florets broccoli 2 margarine 163/2500 Pound(s) flour 1/2 Quart(s) fat free milk 5 1/3 Ounce(s) part skim ricotta cheese 163/625 Pound(s) parmesan cheese 417/10000 Ounce(s) salt 417/10000 Ounce(s) black pepper 8 Package(s) cooked fettuccine 1 27/625 Pound(s) cooked, chopped chicken breast |
Directions: Steam broccoli, covered 3 minutes or until crisp-tender. Melt the butter in a saucepan over medium heat. Add flour, and cook for 1 minute, stirring constantly. Gradually add milk, stirring with a whisk until blended. Cook 15 minutes or until thick, stirring constantly. Stir in cheeses, salt, and pepper, and cook 5 minutes or until cheese melts. Stir in broccoli, pasta and chicken. Yield: 4-6 servings
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