Chicken Fettuccine Alfredo

By carvalhohm2

Ingredients

• 6 ounces uncooked fettuccine
• 1 pound boneless skinless chicken breasts, cubed
• 1 small onion, chopped
• 1 tablespoon butter
• 4 garlic cloves, minced
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 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 chicken and onion in butter until chicken is no longer pink. Add the garlic, salt and cayenne; 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.

Yield: 4 servings.

1 cup equals 425 calories, 8 g fat (4 g saturated fat), 75 mg cholesterol, 577 mg sodium, 49 g carbohydrate, 4 g fiber, 36 g protein.