Beer makes batters better, meat more tender, and sauces more flavorful.
Fettuccine With Broccoli
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- #42854
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 package frozen broccoli spears, thawed
8 ounces uncooked fettuccine pasta
1 small onion, chopped
1 clove garlic, minced
2 tablespoons olive oil
1/2 cup chicken broth
1 carton sour cream
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1/8 teaspoon salt
1/4 teaspoon black pepper
1/4 cup shredded cheddar cheese
directions
Drain broccoli, and cut into 1/2 inch pieces. Set aside. Cook fettuccine according to package directions. Drain well; place in serving bowl, and keep warm.
Saute onion and garlic in oil in a large skillet over medium heat. Add broccoli, and cook 5 minutes. Stir in chicken broth and next 5 ingredients; cook until thoroughly heated. Pout mixture over fettuccini and toss. Sprinkle with cheese.
added by
chef_rwmiller
nutrition data
Nutritional data has not been calculated yet.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
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