Not vegetarian, but good for vegetable and pasta lovers! I just used the veggies that I had on hand, but any vegetables will work fine! Delicious and creamy!
In medium saucepan, melt 2 tablespoons of butter.
Add flour and cook over low heat for 2 minutes; stirring occasionally.
Gradually whisk in milk.
Bring to a simmer, and cook over medium heat until thickened, stirring constantly.
Stir in grated cheese, basil, salt and pepper
Set aside and keep warm.
Heat 2 remaining tablespoons of butter and oil in large frying pan.
Add chicken and cook over medium heat until cooked through.
Remove chicken from pan and set aside.
In the same pan, cook green onions and all other vegetables until crisp-tender. (about 5 mins.)
Toss in the cooked chicken and the hot pasta.
Serve with sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (356g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 618 | ||
Calories from Fat: 254 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.2g | 38 % | |
Saturated Fat 13.3g | 67 % | |
Monounsaturated Fat 8.9g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 133.3mg | 41 % | |
Sodium 510mg | 18 % | |
Potassium 670.2mg | 18 % | |
Total Carbohydrate 58.6g | 17 % | |
Dietary Fiber 6.1g | 24 % | |
Sugars, other 52.5g | ||
Protein 34.4g | 49 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 618
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