| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Italian | Italian2 | 4 | servings |
INGREDIENTS
| 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 |
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. 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 Converted by MM_Buster v2.0n.
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