Erika Slezak's Fettucini With Parmesan, Chicken And Peas

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Serving Size : 4 servings.
Category : Italian


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
1 15 ounce can peas -- or frozen pkg.
1/2 cup fresh basil leaves -- chopped
1 pound fettucini noodles -- cooked al dente



Ready, set, cook!



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.





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