food Fettuccine, Chicken and Beans Alfredo recipe

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Fettuccine, Chicken and Beans Alfredo recipe

6 servings

Ingredients:

8 ounces fettuccini pasta

14 ounces skinless, boneless chicken breast halves - cubed

3 tablespoons butter, divided

1/4 cup chopped green onions

2 teaspoons minced garlic

1/4 cup all-purpose flour

1 teaspoon dried basil leaves

2 cups fat free milk

1 (15 ounce) can red beans, drained and rinsed

1/2 cup frozen green peas

1/2 cup grated Parmesan cheese

Instructions:

Bring a large pot of lightly salted water to a boil.

Add Fettuccine pasta and cook for 8 to 10 minutes or until al dente; drain.

Saute chicken in 1 tablespoon butter in large saucepan until browned and no longer pink in the center, 5 to 8 minutes; remove chicken and reserve.

Add green onions and garlic and saute in remaining 2 tablespoons butter until tender, 3 to 4 minutes; stir in flour and basil and cook 1 to 2 minutes longer.

Stir in milk and heat to boiling; boil, stirring, until thickened, about 1 minute.

Stir in reserved chicken, beans and peas; cook over medium heat 5 minutes.

Add cheese, stirring until melted.

Spoon over fettuccine and toss.