Fettucini with Parmesan, Chicken and Peas

[Kitchen Witch]

Fettucini with Parmesan, Chicken and Peas


1-1/4 lbs. boneless, skinless chicken breasts
3 tbsp. butter
1 cup milk, cream or half-and-half
garlic powder to taste
pepper to taste
1/2 cup basil leaves, chopped
1-1/2 cup chicken broth
3 tbsp. flour
1/3 cup parmesan cheese
1 can (15 oz.) peas
1 lb. Fettucini noodles, cooked


Place chicken in an ovenproof dish and add 1/2 cup of chicken broth. Bake at 350 degrees for about 10 minutes on each side, or until chicken is slightly pink. Reserve broth and cut breasts across the grain into medium sized slices. Let cool.

In a saucepan, melt butter. Add flour and stir. With a whisk, add milk. 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. Serves 4.