*  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.