Fettuccine with Broccoli

Serves 4-6

1 (10 oz.) pkg. frozen broccoli spears, thawed
8 oz. uncooked fettuccine
1 small onion, chopped
1 clove garlic, minced
2 T. olive oil
½ c. chicken broth
1 (8 oz.) carton sour cream
1 tsp. dried whole basil
1 tsp. dried parsley flakes
1/8 tsp. salt
¼ tsp. pepper
¼ c. (1 oz.) shredded cheddar cheese

Drain broccoli and cut into ½ inch pieces. Set aside. Cook fettuccine according to package directions. Drain well; place in serving bowl, and keep warm. Saute onion and garlic in oil in a large skillet over medium heat. Add broccoli and cook 5 minutes. Stir in chicken broth and next 5 ingredients; cook until thoroughly heated. Pour mixture over fettuccine and toss. Sprinkle with cheese.

Jeanette L. Guess
Edinburg