Chicken Fettuccine Alfredo

By á-2044

“This is very creamy and tasty. You'll be surprised it's so low-fat.” A filling dish that's also good for you, this recipe mixes tender chunks of chicken with peas, noodles and a smooth sauce. —LaDonna Reed, Ponca City, Oklahoma

Ingredients

• 6 ounces uncooked fettuccine
• 1 pound boneless skinless chicken breasts, cubed
• 1 small onion, chopped
• 4 garlic cloves, minced
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1 tablespoon butter
• 4-1/2 teaspoons all-purpose flour
• 1-1/2 cups fat-free half-and-half
• 1 cup frozen peas, thawed
• 1/4 cup grated Parmesan cheese

Preparation

Step 1

Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the chicken, onion, salt and cayenne in butter until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in flour until blended.

Gradually add the half-and-half, peas and cheese. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain fettuccine; toss with chicken mixture.