Chicken Fettuccine Alfredo

• 6 ounces uncooked fettuccine
• 1 pound boneless skinless chicken breasts, cubed
• 1 small onion, chopped
• 1 tablespoon butter
• 4 garlic cloves, minced
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 4-1/2 teaspoons all-purpose flour
• 1-1/2 cups fat-free half-and-half
• 1 cup frozen peas, thawed
• 1/4 cup grated Parmesan cheese

1. Cook fettuccine according to package directions. Meanwhile, in
2. a large skillet, saute chicken and onion in butter until chicken is no longer pink. Add the garlic, salt and cayenne; cook 1 minute longer. Stir in flour until blended.
3. Gradually add the half-and-half, peas and cheese. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain fettuccine; toss with chicken mixture.

fettuccine, chicken breasts, onion, butter, garlic, salt, cayenne pepper, flour, frozen peas, parmesan cheese

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