Method:Boiling

1. Formula

1. 3/4 cup canned low-sodium chicken broth or homemade stock
2. 1/2 cup dry white wine
3. 1/2 pound Gorgonzola or other blue cheese, crumbled
4. 2 cups heavy cream
5. 3 tablespoons butter
6. 1 teaspoon salt
7. 1/4 teaspoon fresh-ground black pepper
8. 1 pound fettuccine
9. 1 1/4 pounds broccoli, thick stems removed, tops cut into small florets
10. 1/3 cup grated Parmesan cheese, plus more for serving
11. 3 tablespoons chopped fresh parsley

2. Nutrition Information

• Calories: 1189 kcal
• Carbohydrates: 93 g
• Dietary Fiber: 9 g
• Fat: 74 g
• Protein: 36 g
• Sugars: 11 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. In a medium stainless-steel pot, combine the broth and wine and bring to a boil over moderate heat. Cook until the mixture is reduced to about 2/3 cup, 5 to 10 minutes.
2. Reduce the heat to moderately low and add the Gorgonzola, cream, and butter. Bring to a simmer; cook, stirring, until the cheese melts and the sauce thickens slightly, about 5 minutes. Add the salt and pepper. Remove from the heat.
3. In a large pot of boiling, salted water, cook the pasta until almost done, about 9 minutes. Add the broccoli florets and bring back to a boil. Cook until the broccoli and pasta are just done, about 3 minutes longer. Drain.
4. Toss the fettuccine and broccoli with the Gorgonzola sauce, Parmesan, and parsley. Serve with extra Parmesan.

4. Remark

Notes: