Title: Erika Slezak's Fettucini with Parmesan, Chicken And Peas
Categories: Italian2
Yield: 4 servings

1 1/4 lb Boneless skinless chicken
-breasts
1 1/2 c Chicken broth
3 tb Butter
3 tb Flour
1 c Low fat milk; cream, or half
-and
; half
1/3 c Parmesan cheese
Garlic powder; to taste
1 ds Salt
Freshly ground black pepper;
-to taste
1 15 ounce can peas; or frozen
-pkg.
1/2 c Fresh basil leaves; chopped
1 lb Fettucini noodles; cooked al
-dente

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.

Per serving: 385 Calories (kcal); 13g Total Fat; (31% calories from fat);
44g Protein; 21g Carbohydrate; 111mg Cholesterol; 662mg Sodium Food
Exchanges: 1 1/2 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates

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