1 12 oz. package whole wheat fettuccine pasta
1 pound boneless, skinless chicken breast
2 Tbsp. olive oil
1 Tbsp. minced garlic
2 Tbsp. lemon juice
1 tsp. salt
1 tsp. black pepper
2 Tbsp. butter
1/2 cup half and half
1/2 cup low fat milk
1 cup grated parmesan cheese
Salt and pepper to taste
Bring a medium stock pot 3/4 full of water to a boil. Add whole wheat fettuccine pasta to water and boil until pasta is al dente, about 15 minutes.
While pasta is cooking, chop raw chicken into bite size pieces. In a large skillet, heat olive oil over
medium hight heat. Add chicken, garlic, lemon juice, salt and pepper. Saute on medium high until chicken is cooked through, about 8 minutes.
While chicken and pasta are cooking, melt butter in a large saucepan over medium heat. Add half and half, milk and cheese. Stir until cheese is just melted and sauce begins to thicken. When pasta is done, drain water using a colander. Add pasta and chicken to cheese sauce and toss until just combined. Salt and pepper to taste. Serve immediately with fresh sliced tomatoes and/or a crisp green salad.