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Sep 11, 2010

Fettucine Alfredo

Creamy Chicken Alfredo

1/4 cup flour
6 boneless, skinless chicken breast halves
fettucine noodles
1/2 tsp. salt
1/2 pepper
2 Tbsp. plus 1 tsp. EVOO, divided
3 cloves garlic
1 Tbsp. minced onion
1 1/2 cup whipping cream
1/3 cup grated Parmesan cheese
1 Tbsp. chopped fresh parsley (optional)

Place flour on a plate. Sprinkle chicken with salt & pepper and coat in flour.
Heat 2 Tbsp. EVOO in large skillet over med-high heat.
Add chicken & cook until golden on each side, temp. reaches 180 degrees F & juices run clear.

While the chicken is cooking, I like to get a big pot of water boiling for my noodles.

Then when the chicken is done, take it out of pan & let it sit for a minute.
Meanwhile, in the same pan, put remaining EVOO, garlic, & onion. Cook 1-2 minutes.
Increase heat to med-high & add whipping cream, Parmesan, & pepper.
Cook until sauce is bubbly & slightly thickened (2-3 minutes).

Drain fettucine noodles & put into deep bowl.
Then spoon sauce over noodles & cut up chicken & add it to the top!
Sprinkle with parsley if desired.

I always like to add more garlic & whipping cream.
Just mix sauce & add according to your taste preference!

1 comment:

  1. grate fontina cheese into your sauce also. It will be amazing! Then take some frozen bread dough, cut into bread sticks, let rise, pour butter, garlic salt, and parmesan over it, bake and voila!...better than Olive Garden! :)