Ingredients:

1 lb boneless skinless chicken breast, cut into 1/2-inch cubes
1 medium onion, finely chopped
2 medium carrots, diced
ribs of celery, finely chopped
garlic cloves, minced
3 Tbsps olive oil
1/3 cup white whole wheat flour
3 cups milk
4 cups chicken broth
2 Tbsps minced parsley
16 oz San Giorgio® Fettuccine
  salt, to taste
  ground black pepper, to taste

Cooking Directions:

1.  In a dutch oven or large saucepan, sauté chicken, onion, carrots, celery, and garlic in olive oil over medium-high heat until veggies are tender and chicken is no longer pink.

2.  Stir in flour until smooth, then slowly stir in milk, chicken broth, and parsley. Add dry fettuccine and bring mixture to a simm, stirring to incorporate pasta underneath the liquid.

3.  Reduce heat to medium and keep pasta at a simmer, stirring occasionally until sauce begins to thicken and the pasta is tender and creamy, about 25 minutes.

4.  Remove pasta from heat and season with salt and pepper to taste. Enjoy immediately!