*  Exported from  MasterCook  *
 
           Erika Slezak’s Fettucini with Parmesan, Chicken & Peas
 
 Recipe By     : T.V. Guide/MC formatting by bobbi744@sojourn.com
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Cheese                           Chicken
                 Main Dishes                      Pasta
                 Peas                             Poultry
                 Tried
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/4  pounds        boneless skinless chicken breasts
    1 1/2  cups          chicken broth
    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
   15      ounce can     peas -- or frozen pkg.
      1/2  cup           fresh basil leaves, chopped
    1      pound         fettucini noodles -- cooked al dente
 
 Place chicken in an ovenproof dish and add 1/2 cup chicken broth. Bake at
 350 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 fettucini. Serve immediately. 
 
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 NOTES : Very good. Could use any noodles or pasta. If using the heavy
 fettucini noodles, cut to 12 oz.