Chicken Alfredo

What is alfredo without chicken? Well, maybe its just alfredo...ewwww! This is my familys favorite. Zesty, tangy,
and spicy!
From Cooking light

1 whole garlic head

1 teaspoon olive oil
8 ounces uncooked whole-grain spaghetti
4 (4-ounce) skinless, boneless chicken breast cutlets
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup 1% lowfat milk
1/2 cup unsalted chicken stock (such as Swanson)
1/2 cup frozen peas, thawed
1/4 teaspoon ground nutmeg
Dash of ground red pepper
2 ounces grated Parmesan cheese (about 1/2 cup)
1/4 cup chopped fresh flat-leaf parsley

Preheat oven to 400. Cut the top off garlic head; discard top. Rub cut side of garlic head with olive oil. Remove
white papery skin from garlic head (do not peel or separate the cloves). Wrap garlic in foil. Bake at 400 for 55
minutes or until tender; cool slightly. Separate cloves; squeeze to extract garlic pulp. Discard skins. Place garlic
pulp in a bowl; mash with a fork. Cook spaghetti according to package directions, omitting salt and fat. Drain. Cut
chicken cutlets lengthwise to form 8 (2-ounce) cutlets. Sprinkle chicken evenly with salt and black pepper. Heat a
large nonstick skillet over medium-high heat. Add chicken to pan; cook 3 minutes on each side or until done.
Remove chicken from pan. Reduce heat to medium-low. Add butter to pan; swirl until butter melts. Add flour; cook
15 seconds, stirring constantly. Stir in garlic pulp, milk, and chicken stock; bring to a boil. Cook 3 minutes or until
slightly thickened. Stir in peas; cook 1 minute. Remove pan from heat; stir in nutmeg, dash of ground red pepper,
and Parmesan cheese. Add pasta; toss to coat. Sprinkle with parsley. Serve with chicken.