Chicken alfredo Recipe

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Chicken alfredo

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Categories:	Chicken, Entrees, Poultry	Rating:	0
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Ingredients:

8	oz	Fettuccine
3	tbsp	Flour
3/4	tsp	Salt
1/2	tsp	Pepper
3/4	lbs	Chicken Breast
2	tsp	Olive Oil
1	cup	Milk
2	tbsp	Cream Cheese
1/4	tsp	Nutmeg
1/2	cup	Peas
1/4	cup	Parmesan Cheese
2	tbsp	Scallions, sliced

Procedures:

1	In a large pot of boiling water, cook the fettuccine until tender.
2	Drain and reserve 1/3 cup cooking water.
3	Skin chicken breasts and cut into 1 inch cubes.
4	On a sheet of waxed paper, combine two tablespoons of the flour, ?teaspoon salt, and ?teaspoon pepper.
5	Dredge the chicken in the flour mixture shaking off the excess.
6	In a large nonstick skillet, heat the oil until hot but not smoking over medium heat.
7	Add the chicken and cook, stirring, until lightly browned, about 2 minutes.
8	Add the remaining 1 tablespoon flour and stir until the chicken is coated.
9	Gradually add the milk, stirring until smooth.
10	Add the cream cheese, reserved 1/3 cup pasta water, the nutmeg, remaining salt and remaining pepper.
11	Bring to a boil, reduce to a simmer, cover, and cook until the sauce is slightly thickened and the chicken is cooked through, about 5 minutes.
12	Add the peas and cook, uncovered, just until the peas are warmed through, about 1 minute.
13	Transfer to a large bowl, add the fettuccine and parmesan and toss to combine.
14	Spoon the fettuccine mixture onto 4 plates, sprinkle the scallions over, and serve