Erika Slezak’s Fettucini with Parmesan, Chicken Peas

Recipe By : T.V. Guide/MC formatting by bobbi744@sojourn.com
Serving Size : 4 Preparation Time :0:00
Categories : Cheese Chicken
Main Dishes Pasta
Peas Poultry
Tried

Amount Measure Ingredient — Preparation Method
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1 1/4 pounds boneless skinless chicken breasts
1 1/2 cups chicken broth
3 tablespoons butter
3 tablespoons flour
1 cup low fat milk, cream, or half and half
1/3 cup Parmesan cheese
garlic powder — to taste
1 dash salt
freshly ground black pepper — to taste
15 ounce can peas — or frozen pkg.
1/2 cup fresh basil leaves, chopped
1 pound fettucini noodles — cooked al dente

Place chicken in an ovenproof dish and add 1/2 cup chicken broth. Bake at
350 F. 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.

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NOTES : Very good. Could use any noodles or pasta. If using the heavy
fettucini noodles, cut to 12 oz.

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