Chicken Fettuccine Alfredo
1 pound boneless skinless chicken breasts, cubed
1 small onion, chopped
4 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 tablespoon butter
4-1/2 teaspoons all-purpose flour
1-1/2 cups fat-free half-and-half
1 cup frozen peas, thawed
1/4 cup grated Parmesan cheese
Cook fettuccine according to the package directions.
Meanwhile, in a large skillet, saute the chicken, onion, garlic, salt and cayenne in butter until chicken is no longer pink.
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.