Fettuccine Alfredo with Grilled Chicken

This recipe comes from Betty Crocker's International Cookbook. I have made it many times and the alfredo sauce rivals any I have ever had in a restaurant. I like to use fresh fettuccine, which takes only about 3 minutes to cook. The sauce comes together quickly, too. For us, I doubled the sauce and used 1-1/2 packages of pasta, but still used just four chicken breasts. Doubled, it serves 8.



Fettuccine Alfredo with Grilled Chicken

3-4 chicken breasts
Newman's Own Oil & Vinegar Dressing
8 oz fettuccine, uncooked
1 stick butter
1/2 cup whipping cream
3/4 cup grated parmesan cheese
1/2 tsp salt
dash of pepper

Sprinkle chicken with salt and pepper and marinate for about an hour in Newman's Dressing. Grill chicken and slice.
In a medium pot, bring water to boil with about 2 tsp olive oil and cook fettuccine until done, 3-4 minutes, if fresh. Drain or remove with a pasta spoon.
Meanwhile, heat butter and cream over low heat until butter is melted. Stir in cheese, salt, and pepper. Keep on low heat until pasta is ready.
Place chicken on noodles and pour sauce over it.

The sauce is ready in about 3 minutes:

Cook the pasta al dente:

Gil grilled the chicken for me and it was perfect:

I found this kalamata olive boule at Western in Mt Brook. It originally came from Edgar's Bakery. Finding it is what inspired me to make this meal and it went with it beautifully.

Yes, it is high in calories. No, it is not the way we eat every night. We eat healthy most of the time. But it's ok to splurge every once in a while. I promise that the flavor of this sauce is worth every calorie.