Erika slezak's fettucini with parmesan, chicken and peas

4 servings

Ingredients

Quantity Ingredient
1¼ pounds Boneless skinless chicken breasts
1½ cup Chicken broth
3 tablespoons Butter
3 tablespoons Flour
1 cup Low fat milk; cream, or half and
; half
⅓ cup Parmesan cheese
Garlic powder; to taste
1 dash Salt
Freshly ground black pepper; to taste
1 15 ounce can peas; or frozen pkg.
½ cup Fresh basil leaves; chopped
1 pounds Fettucini noodles; cooked al dente

Directions

Place chicken in an ovenproof dish and add ½ cup chicken broth. Bake at 350F. for about 10 minutes on each side, or until chicken is slightly pink.

Reserve chicken broth and cut breasts across the grain into medium-size slices. Let cool. In a saucepan, melt butter, add flour and stir. With a whisk, add milk, cream or half and half. Stir in one cup of chicken broth and then add reserved broth from cooked chicken. Add Parmesan cheese, garlic powder, pepper, peas, basil and chicken. Simmer until chicken is cooked through. Pour sauce over fettucini. Serve immediately.

Per serving: 385 Calories (kcal); 13g Total Fat; (31% calories from fat); 44g Protein; 21g Carbohydrate; 111mg Cholesterol; 662mg Sodium Food Exchanges: 1½ Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

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