| 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 |
T |
Butter |
| 3 |
T |
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
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