Nutty Chicken Fettuccine

• 1/4 cup all-purpose flour
• 2 tablespoons ground walnuts
• 1 teaspoon curry powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon pepper
• 1-1/2 pounds boneless skinless chicken breasts, cut into thin strips
• 1 medium sweet red pepper, julienned
• 1/4 cup chopped onion
• 3 tablespoons olive oil
• 8 ounces uncooked fettuccine
• 1 cup milk
• 1 package (8 ounces) cream cheese, cubed
• 1/2 cup shredded Parmesan cheese
• 1/3 cup chopped walnuts, toasted

1. In a large resealable plastic bag, combine the first six ingredients. Add chicken in batches; toss to coat. In a large skillet, saute the chicken, red pepper and onion in oil for 6-8 minutes until chicken juices run clear and vegetables are crisp-tender.
2. Meanwhile, cook fettuccine according to package directions. In a saucepan, combine the milk, cream cheese and Parmesan cheese; cook and stir over medium heat for 5 minutes or until cheese is melted and sauce is smooth. Drain fettuccine; top with chicken mixture and sauce. Sprinkle with toasted walnuts.

allpurpose, ground walnuts, curry powder, salt, ground cinnamon, pepper, chicken breasts, sweet red pepper, onion, olive oil, fettuccine, milk, cream cheese, parmesan cheese, walnuts

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