Erika Slezak's Fettucini With Parmesan, Chicken & Peas

1 1/4 pounds boneless skinless chicken breasts

1 1/2 cups chicken broth

3 tablespoons butter

3 tablespoons flour

1 cup low fat milk, cream, or half and half

1/3 cup Parmesan cheese

garlic powder -- to taste 1 dash salt

freshly ground black pepper -- to taste 15 ounce can peas -- or frozen pkg.

1/2 cup fresh basil leaves, chopped

1 pound fettucini noodles -- cooked al dente

Place chicken in an ovenproof dish and add 1/2 cup chicken broth. Bake at 350 F. for about 10 minutes on each side, or until chicken is slightly pink. Reserve chicken broth and cut breasts across the grain into medium-size slices. Let cool. In a saucepan, melt butter, add flour and stir. With a whisk, add milk, cream or half and half. Stir in one cup of chicken broth and then add reserved broth from cooked chicken. Add Parmesan cheese, garlic powder, pepper, peas, basil and chicken. Simmer until chicken is cooked through. Pour sauce over fettucini. Serve immediately.