Fettucine with Creamy Chicken Sauce

Fresh Fettuccine Noodles:

• 2 C unbleached all-purpose flour
• 3 large eggs, beaten
• water

Pulse flour in a food processor to aerate. Add eggs; process until the dough forms a rough ball, about 30 seconds. If dough resembles small pebbles, add water, 1/2 tsp at a time until the dough forms a rough ball.

Turn the dough ball out onto a dry work surface; knead until smooth, 1 to 2 minutes. Cover with plastic wrap and set aside for at least 15 minutes or up to 2 hours to relax.

Using a manual pasta machine, roll out the dough to desired thickness, then cut as fettuccine.

Boil noodles in water until al dente.

Creamy Chicken Sauce

• 1 lb chicken breast, diced
• 8 oz cream cheese, diced
• 1 can cream of chicken soup
• 1 package of Italian dressing mix
• 1 C milk

Cook and brown chicken. Add remaining ingredients and simmer while cooking noodles. Pour sauce over noodles. Serves 6.

344 calories in sauce (not including noodles), 19.8 g fat (10.4 saturated)