Chicken Fettuccine Alfredo Recipe
Ingredients
| Fettuccine | 6 Ounce, uncooked | |
| 1 pound boneless skinless chicken breasts, cubed | ||
| Onion | 1 Small, chopped | |
| Garlic | 4 Clove (5gm), minced | |
| Salt | 1/2 Teaspoon | |
| Cayenne pepper | 1/8 Teaspoon | |
| Butter | 1 Tablespoon | |
| All purpose flour | 1/2 Teaspoon | |
| 1-1/2 cups fat-free half-and-half | ||
| Frozen peas | 1 Cup (16 tbs), thawed | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
Directions
Cook fettuccine according to the package directions.
Meanwhile, in a large skillet, saute the chicken, onion, garlic, salt and cayenne in butter until chicken is no longer pink.
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.
Meanwhile, in a large skillet, saute the chicken, onion, garlic, salt and cayenne in butter until chicken is no longer pink.
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.
Chef
