1 (12 oz.) pkg. fettuccine
1 c. chopped fresh or frozen broccoli
3 tbsp. butter
1 tbsp. all-purpose flour
2/3 c. milk
1/4 c. grated Parmesan cheese

Cook fettuccine according to package directions. Meanwhile, in a saucepan over medium heat, cook broccoli in a small amount of water until crisp-tender, about 5 minutes; drain. In a saucepan over medium heat, melt butter. Stir in flour until smooth. Gradually whisk in milk. Bring to a boil ; cook and stir for 2 minutes or until thickened. Remove from heat; stir in the Parmesan cheese and broccoli. Drain fettuccine; top with the broccoli mixture.

Yield: 4 servings.

Note: You can add chicken to this recipe for a delicious alternative. Just cut 4 boneless chicken breasts into small pieces or strips and brown in 1 tablespoon olive oil in a large skillet. When the chicken is cooked through, add to the broccoli mixture. Continue to follow the rest of the directions.