Chicken Fettuccine Alfredo

This version is a little healthier then the common alfredo sauce since it uses cream cheese or whipping cream and this recipe calls for milk. You can use low fat or soy milk too. I didn't have fettuccine noodles so I just used what I had. It still tastes just the same either way!

12 oz. fettuccine noodles, cooked and drained

4 skinless boneless chicken breasts or thighs

2 C. milk

1 Tbsp. corn starch, thinned with milk

1/4 tsp. black pepper

1 tsp. garlic powder

1/8 tsp. paprika

1/2 tsp. Italian seasoning

3/4 C. grated Parmesan cheese

1 tsp. salt

• Cook noodles, drain & set aside.
• In a frying pan over medium heat add 1 tsp. oil when hot cook chicken until juices run clear. You can cut the chicken into cubes, strips or just leave it whole.
• In a saucepan over medium heat combine milk & corn starch stirring constantly until simmering. Add pepper, garlic powder, paprika, Italian seasoning, salt & Parmesan cheese. Keep stirring so it won't stick and burn on bottom of pan. Simmer until sauce has thickened.
• Stir noodles, chicken, and sauce together and serve hot. Yield: 6 servings