Easy Chicken Fettuccine

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I adapted this recipe from a recipe-of-the-month winner. Adam likes the Michelina’s Fettuccine but they are $1 and at 8 oz. each it takes 2-3 of them to fill him up. I made him 20 oz. servings for the same $1 price. Our homemade version has lots more chicken, broccoli and cheese in it also. The store-bought ones are primarily noodles. I use the shredded Parmesan & Romano cheese. It costs a little more than the grated cheese but tastes better in this recipe I think.
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Recipes	1	2	3	4	5	6
Servings	8	16	24	32	40	48
Makes	20 C.	40 C.	60 C.	80 C.	100 C.	120 C.
Ingredients
Fettuccine noodles	24 oz.	48 oz.	72 oz.	96 oz.	120 oz.	144 oz.
Margarine or butter	3/4 C.	1-1/2 C.	2-1/4 C.	3 C.	3-3/4 C.	4-1/2 C.
Half and half	1-1/2 C.	3 C.	4-1/2 C.	6 C.	7-1/2 C.	9 C.
Parmesan and Romano grated cheese	3/4 C.	1-1/2 C.	2-1/4 C.	3 C.	3-3/4 C.	4-1/2 C.
Chicken breast, cooked and cut into bite sized pieces	3	6	9	12	15	18
Broccoli florets, cooked and drained	16 oz.	32 oz.	48 oz.	64 oz.	80 oz.	96 oz.

Assembly Directions:
Cook the noodles half the recommended time. Drain noodles. In same pan, add butter tossing till melted. Add the Half and Half, cheese, chicken and broccoli.

Freezing Directions:
Put fettuccine in 1-gallon freezer bag for a full meal or in 2 1/2 C. portions in small freezer containers for individual servings.

Serving Directions:
Thaw overnight in the fridge or in the microwave. Reheat in microwave until hot. Serve with Parmesan cheese.

Comments:
If you are going to serve this immediately, cook the noodles fully.
Leave out the chicken and broccoli to make this a side dish.
My kids take this to school in 2 1/2 C. Ziploc containers for lunch. (They have access to a microwave.) By lunchtime the frozen noodles are thawed about halfway. I tell them to microwave it for a few minutes, then stir it up and do another minute or so.
I also freeze small containers or snack-sized bags of Parmesan that the kids can pack with their fettuccine.

Nutritional Info:
Per Serving: 629 Calories; 27g Fat (38.5% calories from fat); 27g Protein; 69g Carbohydrate; 4g Dietary Fiber; 51mg Cholesterol; 401mg Sodium.
Exchanges: 4-1/2 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 4-1/2 Fat.