Page 18 - OASC April 2021 Newsletter

OASC Spring/Summer Speakers
may 5 — Lisa Gausmann, Administrator,
Ostomy Youth Camp
June 2 — Gordon Douglas, Owner,
Hernia Helper
July 7 — Lori Zozzolotto, RN, BScN, NSWOC
& Andrea Murphy (ConvaTec)
Stay Informed...
City of Barrie:
barrie.ca/StayHome
or call Service Barrie
705-726-4242
Simcoe Muskoka District Health Unit:
simcoemuskokahealth.org
Health Canada:
canada.ca/CoronaVirus
Ontario Ministry of Health:
ontario.ca/CoronaVirus
Public Health Ontario:
publichealthontario.ca
World Health Organization: who.int
I usually make this without the chicken.
Chicken & Broccoli Alfredo
Cheers ... Kathryn
1. Cook fettuccini acording to pakage directions. Add broccoli during the last 3-4 minutes of cooking. Drain, set aside and keep warm.
2. Meanwhile, in a large skillet, heat butter over medium-high. Season chicken with salt and pepper to taste. Cook 4-6 minutes, stirring often, or until lightly browned. Add garlic; cook for 1 minute or until fragrant.
3. Stir in soup and milk until smooth; bring to simmer and cook for 2-3 minutes or until chicken is cooked through. Add fettuccini with broc- coli. Cook, stirring often, until coated in sauce and heated through. Serve spronkled with Parmesan cheese.
What you Need:
• 300 grams uncooked fettuccine pasta, broken in half
• 3 cups broccoli,
cut into bite size pieces
• 1 tbsp butter
• 1 1/8 lb. boneless, skinless
chicken breast, cut into bite
size pieces
• 1/4 tsp salt & pepper to taste
• 3 cloves garlic, minced
• 1 can Campell’s Condensed Low
Fat Cream of Broccolli Soup
• 1/2 cup low fat (1%) milk
• 1/4 cup Parmesan chess, grated
Prep Time: 5 min. Total Time: 25 min. Makes: 4 servings (507 cal. per serving)
COOK HOUSE — Straight from Kathryn’s Kitchen —
[18]
Make it!