Chicken Fettuccine Alfredo

  • Prep + Cook Time
    30 Minutes
  • Servings
    4
  • Calories
    903
  • Nutritional Information
    • 56 g FAt
    • 23 g Sat. FAt
    • 66 g CArbs
    • 3 g Fiber
    • 5 g sugars
    • 39 g proteins

Ingredients

    1Lb. Forester Farmer’s Market boneless skinless chicken breasts, cut into 1-inch strips
    1 Lb. Fettuccine
    1 tsp. Salt
    1 tsp. Black Pepper freshly ground
    1/2 Cup All-Purpose Plour
    1/4 cup Olive Oil
    3 Tbsp Salted Butter
    2 Cloves Fresh Garlic, grated
    2 Cups Heavy Cream
    2 Cups Grated Parmesan
    2 Tbsp Fresh Parsley, finely chopped

Ingredients

Preparation

    Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, about 8 minutes. Drain and set aside.
    Season the chicken with 1 teaspoon salt and some pepper. Dredge in the flour and shake off the excess. Heat the oil and butter in a large saucepan over medium-high heat until the butter melts. Carefully place the dredged chicken into pan. Add the grated garlic. Cook until the chicken is golden brown and cooked through, 4 to 6 minutes. Transfer to a plate and set aside.
    Pour the cream into the same pan and bring to a simmer. Stir in the Parmesan. Add the pasta to the mixture and toss to combine. Add the cooked chicken and gently toss. Garnish with the parsley and serve immediately.

Preparation