8ouncesdry fettuccine pastaabout 1/2 of a regular box
1 1/2cupsshredded sharp cheddar cheesedivided
Heat olive oil in a 5 quart pot or deep saute pan. Add chopped vegetables and minced garlic. Saute over medium-high heat for about five minutes, or until vegetables are just becoming tender.
Add chicken and season with salt and pepper. Continue to saute over medium heat until chicken is no longer pink on the outside. It does not have to be cooked through since it will continue to cook in the sauce.
Stir in cream of chicken soup, milk (fill the chicken soup can), chicken broth, pasta and dry seasonings.
Bring to a boil, then turn heat down to low. Simmer uncovered for about 20 minutes or until pasta is tender, stirring every five minutes to keep pasta from sticking together.
Once pasta is cooked to al dente, remove from heat and stir in 1 cup of cheddar cheese until melted. Sprinkle with remaining cheese. Cover pot and let rest for 5-10 minutes to thicken the sauce.
Sprinkle with fresh chopped parsley for garnish.
Storage: Store in an airtight container in the fridge for up to 4-5 days. Freezing: Freeze for up to 3 months and thaw completely in the refrigerator before reheating. Reheating: Heat on the stovetop or in the microwave.