Erika Slezak's Fettucini With Parmesan, Chicken And Peas

Course :	Italian
From:	HungryMonster.com
Serves:	4

Ingredients:

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
1	teaspoon	garlic powder -- to taste
1	dash	salt
1	teaspoon	freshly ground black pepper -- to taste
15	ounces	peas -- or frozen pkg.
1/2	cup	fresh basil leaves -- chopped
1	pound	fettucini noodles -- cooked al dente
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
1	teaspoon	garlic powder -- to taste
1	dash	salt
1	teaspoon	freshly ground black pepper -- to taste
15	ounces	peas -- or frozen pkg.
1/2	cup	fresh basil leaves -- chopped
1	pound	fettucini noodles -- cooked al dente

Preparation:

Place chicken in an ovenproof dish and add 1/2 cup chicken broth. Bake at 350F. 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.