Ingredients
3 ounces uncooked fettuccine1 boneless skinless chicken breast (6 ounces), cubed3/4 cup fresh sugar snap peas2 teaspoons butter1/2 cup grape tomatoes1/2 teaspoon all-purpose flour1 garlic clove, minced1/8 teaspoon salt1/8 teaspoon pepper1/3 cup half-and-half cream1/4 cup basil and roasted garlic goat cheese2 tablespoons minced fresh parsley
Preparation
Cook fettuccine according package directions. Meanwhile, in a large skillet, saute chicken and peas in butter until chicken is no longer pink. Add tomatoes and garlic; cook 2 minutes longer.
Combine the flour, salt, pepper and cream; stir into chicken mixture. Bring to a boil. Cook and stir for 1-2 minutes or until thickened.
Stir in goat cheese and parsley; cook and stir until cheese is melted. Drain fettuccine; toss with chicken mixture.
