Erika Slezak's Fettucini With Parmesan, Chicken And Peas Recipe

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Servings: 4


Cost per serving $2.14 view details
  • 1 1/4 lb boneless skinless chicken breasts
  • 1 1/2 c. chicken broth
  • 3 Tbsp. butter
  • 3 Tbsp. flour
  • 1 c. low fat lowfat milk, cream, or possibly half and half
  • 1/3 c. parmesan cheese garlic pwdr, to taste
  • 1 dsh salt freshly grnd black pepper, to taste
  • 1 x 15 oz can peas, or possibly frzn pkg.
  • 1/2 c. fresh basil leaves, minced
  • 1 lb fettucini noodles, cooked al dente


  1. Place chicken in an ovenproof dish and add in 1/2 c. chicken broth. Bake at 350F. for about 10 min on each side, or possibly till chicken is slightly pink.
  2. Reserve chicken broth and cut breasts across the grain into medium-size slices. Let cold. In a saucepan, heat butter, add in flour and stir. With a whisk, add in lowfat milk, cream or possibly half and half. Stir in one c. of chicken broth and then add in reserved broth from cooked chicken. Add in Parmesan cheese, garlic pwdr, pepper, peas, basil and chicken. Simmer till chicken is cooked through. Pour sauce over fettucini. Serve immediately.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 436g
Recipe makes 4 servings
Calories 700  
Calories from Fat 109 16%
Total Fat 12.49g 16%
Saturated Fat 6.56g 26%
Trans Fat 0.03g  
Cholesterol 79mg 26%
Sodium 402mg 17%
Potassium 761mg 22%
Total Carbs 101.16g 27%
Dietary Fiber 7.0g 23%
Sugars 9.37g 6%
Protein 43.04g 69%
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