Not included in this recipe
Servings
-
7
+
1 cup Broccoli raab, raw
Broccoli raab, raw
10 grams Soup, chicken broth cubes, dry
Soup, chicken broth cubes, dry
80 grams Nestle Milkpak Cream
Nestle Milkpak Cream
200 grams Mushroom, white, exposed to ultraviolet light, raw
Mushroom, white, exposed to ultraviolet light, raw
2 tablespoons Peppers, sweet, green, raw
Peppers, sweet, green, raw
2 tablespoons Basil, fresh
Basil, fresh
250 grams Pasta, dry, enriched
Pasta, dry, enriched
30 grams NESTLE UNSALTED BUTTER
NESTLE UNSALTED BUTTER
4 grams Garlic, raw
Garlic, raw
300 grams Chicken breast tenders, breaded, cooked, microwaved
Chicken breast tenders, breaded, cooked, microwaved
800 grams Nestle Milkpak UHT
Nestle Milkpak UHT
1 1/2 cups Cheese, mozzarella, nonfat
Cheese, mozzarella, nonfat
60 grams Cheese product, pasteurized process, cheddar, reduced fat
Cheese product, pasteurized process, cheddar, reduced fat
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Instructions
1 of 6
3'
Step 1
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Cook broccoli florets in boiling water for 4 minutes. Cool under running cold water.
3 of 6
10'
Step 3
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Heat the oil in a large saucepan and sauté the garlic. Add the chicken strips and cook for 5 minutes, or until it’s cooked. Add the mushrooms and bell peppers. Add the stock cube and sauté for 5 minutes. Add cooked broccoli.
4 of 6
6'
Step 4
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Add milk and cream, cheddar cheese. Bring to a boil with constant stirring, then simmer for 2-3 minutes or until the sauce thickens.
5 of 6
4'
Step 5
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Add the cooked chicken and vegetable mix (from step 3) and the boiled fettuccini pasta to the prepared sauce.
6 of 6
20'
Step 6
Check
Pour the mixture over a large baking dish and sprinkle the top with mozzarella cheese. Bake in a 200°C preheated oven for 10–15 minutes or until the top becomes golden brown..
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