Fettucine with Chicken and Vegetables

Heat 1/2 of the amount of butter or oil in a large saucepan or deep skillet. Add chicken pieces (you may have to do this in two batches). Brown lightly and remove chicken from pan. Add remaining butter to pan. Add flour. Cook, stirring, about 5 minutes. Do not allow flour to brown.

Whisk in milk. Bring to a boil. Re-add chicken. Add vegetables. Cook gently, stirring often, 10 min until chicken pieces are cooked and vegetables are tender.

Season with salt, pepper and nutmeg. Add green onions and dill or parsley. Taste and adjust seasoning if necessary.

Meanwhile, cook fettucine in a large pot of boiling, salted water. When al dente drain well. Toss with sauce and Canadian Parmesan cheese.

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* Any combination of vegetables works well but a chunkier mix of broccoli, baby carrots and cauliflower is recommended

Microwave Method: Heat 1/2 of the amount of butter or oil in a 9 x 13 inch (23 x 33 cm) glass baking dish on High (100 % power) for 1 minute. Add chicken pieces and cover with waxed paper or plastic wrap. Cook on Medium-High (70 % power) for 5 to 7 min, stirring partway through until chicken is just cooked. Allow chicken to stand 5 minutes. In a large glass measure or casserole dish, heat remaining butter or oil on High (100 % power) for 1 minute. Stir in flour and cook on High for 1 minute. Whisk in milk and bring to a boil on High for 8 to 10 min, stirring every 2 minutes. Add chicken and vegetables and heat thoroughly on High for 3 to 5 minutes. Add seasonings, green onions and dill. Cook on High for 1 to 2 minutes. Meanwhile cook pasta on stove. Drain well. Toss with sauce and cheese. Taste, adjust seasoning if necessary.