Kittencal'S Lower Fat Chicken Alfredo Fettuccine

• 6 ounces uncooked fettuccine, cooked (measured out 6 ounces dry uncooked)
• 1 tablespoon butter
• 1 lb boneless skinless chicken breast, cubed
• 1/2 medium onion, finely chopped
• 3 large garlic cloves, minced
• 1/4 teaspoon cayenne pepper (or to taste)
• 1/2 teaspoon seasoning salt
• 5 teaspoons all-purpose flour
• 1 1/2 cups fat-free half-and-half
• fresh ground black pepper (to taste)
• 1/3 cup freshly grated parmesan cheese

1. In a large skillet melt 1 tablespoon butter over medium-high heat.
2. Add in cubed chicken, onion, garlic, cayenne pepper and seasoned salt; saute until the chicken is no longer pink.
3. Stir in flour until blended (about 1 minute).
4. Slowly stir in fat-free half and half and Parmesan cheese; cook stirring for 2 minutes or until thickened, then season with black pepper.
5. Toss the cooked fettuccine with the sauce mixture.
6. Pass more Parmesan cheese at the table.

butter, chicken, onion, garlic, cayenne pepper, seasoning salt, flour, fresh ground black pepper, freshly grated parmesan cheese

Taken from www.food.com/recipe/kittencals-lower-fat-chicken-alfredo-fettuccine-413772 (may not work)