Erika Slezak's Fettucini With Parmesan, Chicken And Peas

Recipe Ingredients

1 1/4 lbs	567g / 20oz	Boneless skinless chicken breasts
1 1/2 cups	355ml	Chicken broth
3 tablespoons	45ml	Butter
3 tablespoons	45ml	Flour
1 cup	237ml	Low fat milk - cream, or half and half
1/3 cup	48g / 1.7oz	Parmesan cheese
		Garlic powder - to taste
1		Salt
		Freshly ground black pepper - to taste
1		Peas - or frozen pkg.
1/2 cup	20g / 0.7oz	Fresh basil leaves - chopped
1 lb	454g / 16oz	Fettucini noodles - cooked al dente

Recipe Instructions

Place chicken in an ovenproof dish and add 1/2 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.

Source:
Elizabeth Powell

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