1 whole chicken breast
8 oz. fettucini (fresh if available)
1 head broccoli
1/2 c. freshly grated Parmesan cheese

SAUCE:

4 tbsp. butter, 4 tbsp. flour (roux)
1 c. strained chicken broth
1/2 c. milk (skim ok)
1 c. sour cream (or yogurt)
1 tsp. fresh grated nutmeg

TOPPING:

1/2 c. grated Parmesan cheese

Stew chicken breast. Skin, bone, and dice meat, saving the chicken broth. Blanch broccoli flowerettes (discard stems or save for soup), cooking for 1 - 1 1/2 minutes. Cook fettucini as package directs for al dente (you will be cooking it again). Assemble broccoli, chicken, fettucini, and Parmesan cheese.

Make Sauce: In large skillet, melt butter. Make a roux with flour. Slowly add strained chicken broth. Stir until thickened. Then add milk, sour cream, and nutmeg. Pour sauce over assembled broccoli, chicken, fettucini, and Parmesan cheese. Stir to coat (hot sauce continues to cook pasta). Sprinkle with additional cheese. Serves 4 to 6.