Chicken Fettucini Alfredo
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Serves/Makes: 4
Ready in: 30-60 minutes
- 10 ounces fettuccine pasta
- 3/4 pound chicken breasts, skinless & boneless, cut into 1-inch chunks
- 2 tablespoons flour
- 2 teaspoons olive oil
- 1 cup low-fat or nonfat milk
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 cup frozen peas
- 1/4 cup grated Parmesan cheese
- 1/3 cup fat-free half and half
In a large pot of boiling water cook the fettuccine according to package directions. Drain, reserving 1/3 cup of cooking water. Set fettuccine aside; keep warm. Meanwhile, dredge the chicken in the flour, shaking off the excess. In a large, non-stick skillet, heat the oil over medium heat. Add the chicken and cook, stirring until lightly browned, about 2 minutes. Gradually add the milk, stirring until smooth. Add the reserved 1/3 cup pasta cooking water, salt, pepper and nutmeg. Bring to a boil, reduce to a simmer and add the peas. Cook until the sauce is slightly thickened and the chicken is cooked through, about 2 minutes. Transfer to a large bowl, add the fettuccine, Parmesan and fat-free half and half, then toss to combine.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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