• 1 Tablespoon butter or margarine
• 1 Tablespoon all-purpose flour
• ½ teaspoon salt
• ½ teaspoon lemon pepper
• 1 12-ounce can evaporated milk
• ¼ cup dry white wine or vermouth
• 3 Tablespoons  olive oil, divided
• 1 pound boneless, skinless chicken, cut in ½-inch strips
• 1 garlic clove crushed
• 2 cups (5 ounces) snow peas, rinsed and ends trimmer
• 1 cup sliced mushrooms
• 1 cup julienned carrots
• 2 Tablespoons fresh chopped basil
• 8 ounces dry fettuccine, cooked and drained
• ¼ cup walnuts

1. In medium saucepan, melt butter. Whisk in flour, salt and pepper. Heat until bubbling.
2. Add milk, stir constantly over medium heat until thickened. Stir in wine. Keep warm.
3. In a large skillet, sauté chicken in 2 Tablespoons olive oil until completely cooked and lightly browned. Remove from skillet. Keep warm.
4. In a large skillet, heat remaining oil. Quickly stir-fry garlic, snow peas, mushrooms and carrots until crisp tender. Add chicken and sauce to vegetables. Stir in basil. Serve over hot pasta; sprinkle with walnuts.

Yields 9 cups