Chicken & Vegetable Alfredo

• 3 ounces uncooked fettuccine
• 1 boneless skinless chicken breast (6 ounces), cubed
• 3/4 cup fresh sugar snap peas
• 2 teaspoons butter
• 1/2 cup grape tomatoes
• 1/2 teaspoon all-purpose flour
• 1 garlic clove, minced
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/3 cup half-and-half cream
• 1/4 cup basil and roasted garlic goat cheese
• 2 tablespoons minced fresh parsley

1. Cook fettuccine according package directions. Meanwhile, in a large skillet, saute chicken and peas in butter until chicken is no longer pink. Add tomatoes and garlic; cook 2 minutes longer.
2. Combine the flour, salt, pepper and cream; stir into chicken mixture. Bring to a boil. Cook and stir for 1-2 minutes or until thickened.
3. Stir in goat cheese and parsley; cook and stir until cheese is melted. Drain fettuccine; toss with chicken mixture.

fettuccine, chicken, fresh sugar snap peas, butter, grape tomatoes, flour, garlic, salt, pepper, cream, basil, parsley

Taken from www.tasteofhome.com/recipes/chicken-vegetable-alfredo/ (may not work)