Creamy Chicken Fettucine RecipeThe Hood Answer Mom, Elizabeth M. Ward, M.S., R.D.
During the holidays, there never seems to be enough time to make healthy dinners. This creamy pasta dish is perfect for a busy weeknight meal or for a more special occasion. You can prepare it in under 30 minutes, and all you need is a green salad to make a balanced meal.
My family loves this recipe, which makes life a lot easier for this busy mom!
Creamy Chicken Fettucine
Makes 6 servings
1 pound fettucine or spaghetti, uncooked
3 Tbsp. olive oil
4 cloves garlic, minced
1 pound uncooked boneless, skinless chicken breast, cut into 1/2-inch pieces
2 cups frozen green peas, thawed
2 cups Hood 2% Reduced Fat Milk
2 Tbsp. all-purpose flour
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 cup (4 ounces) grated Parmesan cheese
1/2 cup chopped fresh flat-leaf parsley, divided
Cook pasta according to package directions. Drain well. Keep warm.
Heat olive oil in a 12-inch skillet over medium heat. Add garlic and chicken; cook 4 to 5 minutes, or until chicken is done, stirring constantly. Add peas, and continue to cook for 1 minute or until peas are warm. Transfer the chicken and pea mixture to a large bowl and keep warm.
In a medium bowl, combine the milk, flour, salt, and black pepper, stirring with a whisk. Add mixture to skillet. Cook over medium heat for 3 to 4 minutes or until thickened and bubbly, stirring constantly with a whisk. Remove pan from heat and add cheese, stirring until combined. Add chicken mixture to pan; toss to coat. Add pasta to pan along with ¼ cup of the parsley and toss to coat. Transfer pasta mixture to a large platter and sprinkle with remaining parsley. Serve immediately.