Chicken Fettucini Alfredo

In a large pot of boiling water cook the fettuccine according to package directions. Drain, reserving 1/3 cup of cooking water. Set fettuccine aside; keep warm.

Meanwhile, dredge the chicken in the flour, shaking off the excess.

In a large, non-stick skillet, heat the oil over medium heat. Add the chicken and cook, stirring until lightly browned, about 2 minutes. Gradually add the milk, stirring until smooth. Add the reserved 1/3 cup pasta cooking water, salt, pepper and nutmeg.

Bring to a boil, reduce to a simmer and add the peas. Cook until the sauce is slightly thickened and the chicken is cooked through, about 2 minutes.

Transfer to a large bowl, add the fettuccine, Parmesan and fat-free half and half, then toss to combine.