Chicken-and-Pea Fettuccine Alfredo
Toasted Garlic Bread
Ingredients
- ½ (16-oz) pkg fettuccine
- 2 Tbsp butter
- ¾ lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 cloves garlic, minced
- 1½ Tbsp all-purpose flour
- 1 cup chicken broth
- ½ cup heavy cream
- ½ cup shredded Parmesan cheese
- ½ (12-oz) pkg frozen sweet peas
Instructions
- Cook pasta according to package directions; keep warm.
- Meanwhile, melt butter in a large skillet over medium heat. Season chicken lightly with salt and pepper; add to skillet with garlic, and cook 5 to 6 minutes or until done. Stir in flour, and cook, stirring constantly, 2 minutes.
- Stir in broth and cream; cook, stirring constantly, until thickened and bubbly. Remove from heat; gradually stir in cheese until melted.
- Steam peas according to package directions. Add pasta and peas to cream mixture; toss.
Side Dish Ingredients
- 2 Tbsp butter, softened
- 1 clove garlic, minced
- ½ (16-oz) loaf French bread, split lengthwise
Side Dish Instructions
- Preheat broiler. Stir together butter and garlic; spread over cut sides of bread. Broil 2 minutes or until lightly toasted.
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