Description
Rich and satisfying.
Ingredients
- 1 pound fresh mushrooms, sliced
- 1 green bell pepper, diced
- 2 tablespoons butter
- 1 pound fettuccini pasta
- ½ large head broccoli, cut into florets
- ¾ cup butter, divided
- ¼ cup grated Parmesan cheese
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ¼ cup all-purpose flour
- 1 pint heavy cream
- 1 (14.5 ounce) can chicken broth
- 2 (6.5 ounce) cans minced clams, drained
Instructions
- In a large skillet over medium heat
- cook mushrooms and bell pepper in 2 tablespoons butter until tender. Remove from heat and set aside.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Steam broccoli in colander over pasta water
- or in steamer
- until bright green
- 5 to 10 minutes.
- Toss cooked pasta with 1/4 cup butter
- Parmesan
- oregano
- parsley
- garlic powder and black pepper. Cover and set aside to keep warm.
- In a medium saucepan over medium heat
- melt 1/2 cup butter. Dump in flour all at once and whisk until smooth. Whisk in cream and chicken broth a little at a time and cook until mixture thickens. Stir in clams and reserved broccoli
- mushrooms and bell pepper. Heat through and toss with pasta. Serve at once.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 6