Chicken Fettucini Alfredo

By MC042561

Ingredients

• 10 ounces of fettuccine
• 3/4 pound chicken breasts, skinless and boneless, cut into 1-inch chunks
• 2 tablespoons flour
• 2 teaspoons olive oil
• 1 cup low-fat or nonfat milk
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon nutmeg
• 1 cup frozen peas
• 1/4 cup grated Parmesan cheese
• 1/3 cup fat-free half and half

Details

Servings 4

Preparation

Step 1

In a large pot of boiling water cook the fettuccine according to package directions. Drain, reserving 1/3 cup of cooking water. Set fettuccine aside; keep warm.

Meanwhile, dredge the chicken in the flour, shaking off the excess. In a large, non-stick skillet, heat the oil over medium heat. Add the chicken and cook, stirring until lightly browned, about 2 minutes. Gradually add the milk, stirring until smooth. Add the reserved 1/3 cup pasta cooking water, salt, pepper and nutmeg. Bring to a boil, reduce to a simmer and add the peas. Cook until the sauce is slightly thickened and the chicken is cooked through, about 2 minutes.

Transfer to a large bowl, add the fettuccine, Parmesan and fat-free half and half, then toss to combine.