Instructions: Cook fettuccine according to package directions. Drain. Meanwhile, in a 12 inch nonstick skillet, place broth. Cook over high heat until broth comes to a boil (1 to 2 minutes). Add broccoli, cauliflower, and carrot. Continue cooking until mixture comes to a boil. Reduce heat to medium. Cover and cook until vegetables are crisp-tender (about 10 minutes). Add 1/4 cup of half and half, coconut milk, chicken, salt, and curry powder. Continue cooking until heated through. Meanwhile, in small bowl, stir together remaining half and half and cornstarch. Stir into chicken mixture. Continue cooking until slightly thickened. Spoon over hot cooked fettuccine.

Yield: 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.