Recipe: Erika Slezak's Fettucine with Parmesan, Chicken and Peas

ERIKA SLEZAK'S FETTUCINE
WITH PARMESAN, CHICKEN AND PEAS

1 1/4 pounds boneless skinless chicken breasts
1 1/2 cups chicken broth, divided use
3 tablespoons butter
3 tablespoons flour
1 cup low fat milk, cream, or half and half
1/3 cup Parmesan cheese
garlic powder (to taste)
1 dash salt
freshly ground black pepper (to taste)
1 (15 ounce) can peas -or frozen pkg.
1/2 cup fresh basil leaves, chopped
1 pound fettucine noodles, cooked al dente

Preheat oven to 350 degrees F.

Place chicken in an ovenproof dish and add 1/2 cup chicken broth.

Bake at 350 degrees F 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 fettucine. Serve immediately.

Servings: 4
Source: T.V. Guide