Recipe: Fettuccine, Chicken and Beans Alfredo

Fettuccine, Chicken and Beans Alfredo

12 to 16 ounces chicken breast, cubed
3 tablespoons butter or margarine, divided
1/4 cup sliced green onions and tops
2 teaspoons minced garlic
1/4 cup all-purpose flour
1 teaspoon dried basil leaves
2 cups fat-free milk
1 can (15 ounces) Red beans or Light Red Kidney beans or 1 1/2 cups cooked dry-packaged Red beans or Light Red Kidney beans, rinsed, drained
1/2 cup frozen tiny peas
1/2 cup shredded Parmesan cheese, or reduced-fat Italian-blend cheese
8 ounces fettuccine, cooked, warm

Saute chicken in 1 tablespoon butter in large saucepan until browned and no longer pink in the center, 5 to 8 minutes; remove chicken and reserve.

Add green onions and garlic and saut in remaining 2 tablespoons butter until tender, 3 to 4 minutes; stir in flour and basil and cook 1 to 2 minutes longer.

Stir in milk and heat to boiling; boil, stirring, until thickened, about 1 minute.

Stir in reserved chicken, beans and peas; cook over medium heat 5 minutes. Add cheese, stirring until melted. Spoon over fettuccine and toss.

NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.

Makes 6 servings
Source: The American Dry Bean Board