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4.8 from 5 votes
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Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6
Calories: 248kcal
Author: Organize Yourself Skinny

Ingredients

  • ½ pound whole wheat fettuccine pasta
  • 1 tablespoon olive oil
  • 6 garlic cloves finely minced
  • 1/8 teaspoon nutmeg
  • 1 ½ cups chicken stock
  • 1 cup 1% milk
  • 2 tablespoons flour
  • 1/2 cup parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 12-ounce bag frozen “steam in bag” broccoli florets

Instructions

  • Cook pasta according to package directions and then set aside.
  • In a large skillet or sauté pan heat the olive oil over medium high. Add the garlic and nutmeg and cook until fragrant, about 1-2 minutes. Do not let the garlic overcook because it will taste bitter.
  • Pour in the chicken stock and milk then whisk in the flour. Whisk until the flour is completely dissolved.
  • Let the sauce cook, over medium, until it is bubbly and starts to thicken. This can take about 7-10 minutes. Keep an eye on the sauce and whisk occasionally as it cooks.
  • Whisk in the parmesan cheese, salt, and pepper. Cook for another 3-5 minutes. **Please note the sauce will continue to thicken as it sits.
  • Cook the broccoli according to the package directions. Place the cooked broccoli in with the sauce and stir until it is completely coated with sauce.
  • Serve hot over the fettuccine noodles.

Notes

Make ahead instructions
This recipe can be made completely ahead of time and turned into freezer meals. You can also refrigerate the sauce for up to 3 days or freeze up to 3 months. Heat on the stove and serve with hot pasta.

Nutrition

Serving: 1g | Calories: 248kcal | Carbohydrates: 35g | Protein: 13g | Fat: 6g | Fiber: 5g | Sugar: 6g