Run With The Fishes

For some reason the boys in our house thought they did not like Fettuccine Alfredo. Maybe because I usually take the short cut and just buy ready made sauce. I’m not really sure why, it’s not difficult to make and the results of homemade are so much better. I made enough thinking to have leftovers for lunches. It looks like I will be having pb&j instead.

Box of Fettuccine – cooked according to package directions

3 boneless skinless chicken breasts

3 tbls butter
1 cup heavy cream
1/2 cup shredded Parmesan cheese
1 clove garlic (crushed)
1/2 teaspoon nutmeg
salt & pepper

For Chicken:
Melt 1 tablespoon butter in skillet, lightly salt and pepper chicken, then cook on medium heat until sides are browned and chicken is cooked through (no pink). Remove from skillet.*

For Alfredo Sauce:
On Medium heat, melt 2 tablespoons butter in sauce pan. Add in garlic clove and cook for 1 minute. Stir in heavy cream, cheese and nutmeg. Simmer until sauce is heated through and cheese is melted.

To Serve:
Mix sauce with noodles. Slice chicken diagonally along the width of the breast (will end up with about 6 slices per breast). Place chicken on top of plated noodles. Garnish with lemon wedges.

*I use this skillet with drippings to stir fry frozen peas.