Our version of fettuccine Alfredo deviates from the traditional by adding chicken and peas to make this a one-dish meal instead of an Italian pasta course. We’ve also greatly reduced the fat content.
Makes 4 servings
10 ounces fettuccine
¾ pound skinless, boneless chicken breasts, cut into 1-inch chunks
2 tablespoons flour
2 teaspoons vegetable oil, such as olive or canola oil
1 cup low-fat (1 percent) milk
¾ teaspoon salt