Fettucine with Chicken and Vegetables

This recipe is taken from the 1987 Milk Calendar. This creamy chicken and vegetable sauce is quick and easy to prepare. It could also be served over rice or in patty shells.

  • Prep: 10 min
  • Cooking: 20 min
Yields 6 servings
fettucine with chicken and vegetables


  • 1/3 cup (80 mL) butter
  • 1 lb (450 g) boneless chicken breasts cut into strips
  • 3 tbsp (45 mL) all-purpose flour
  • 3 cups (750 mL) Milk
  • 3 cups (750 mL) mixed frozen vegetables
  • 1 tsp (5 mL) salt
  • 1/2 tsp (2 mL) pepper
  • 1/4 tsp (1 mL) ground nutmeg
  • 4 green onions sliced
  • 2 tbsp (30 mL) fresh dill or fresh parsley chopped
  • 1 lb (450 g) fettucine
  • 1/2 cup (125 mL) freshly grated Canadian Parmesan cheese


Heat 1/2 of the amount of butter 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. Microwave Method: Heat 1/2 of the amount of butter 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 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 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.


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

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Nutritional Information

per serving
Energy: 609 Calories
Protein: 36 g
Carbohydrate: 74 g
Fat: 18 g
Fibre: 5.2 g
Sodium: 1109 mg

Top 5 Nutrients

(% DV*)
Calcium: 25 % / 280 mg
Selenium: 133 %
Folate: 93 %
Niacin: 83 %
Thiamin: 46 %