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This recipe for CHICKEN FETTUCCINE ALFREDO, by , is from Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Diana Robledo


6 oz uncooked fettuccine
1 lb boneless, skinless chicken breasts, cubed
1 small onion
4 garlic cloves, minced
½ tsp salt
1/8 tsp cayenne pepper
1tbsp butter
4 ½ tsp all-purpose flour
1 ½ cups fat-free half-and-half
1 cup frozen peas, thawed
¼ cup grated parmesan cheese

Cook fettuccine according to package directions. Meanwhile, in a large skillet, sauté the chicken, onion, salt and cayenne in butter until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in flour until blended.

Gradually add the half-and-half, peas and cheese. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain fettuccine; toss with chicken mixture.




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