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CHICKEN ALFREDO WITH FETTUCCINE 1 lb. boneless breast 1 c. half and half 2 Tbsp. white flour 1/4 c. chopped shallot 1 tsp. thyme 1/4 tsp. oregano 1/2 tsp. garlic powder 1 Tbsp. parsley, chopped 1/2 tsp. red pepper 2 c. fettuccini pasta 1/2 c. grated Parmesan cheese 1 Tbsp. cooking oil 1/2 c. lemon juice 1 Tbsp. butter Heat up oil slightly in a frying pan over a medium flame. Saute chicken breasts and shallots in oil for 5 minutes or until golden brown. Add lemon juice to chicken and cook for an additional 10 minutes. Remove chicken from flame. Save chicken stock. Transfer chicken into a casserole dish. Melt butter in clean frying pan. Add flour to butter and stir for about 3 minutes. Slowly add half and half, stirring continu- ously. Add all spices and seasonings to sauce. Stir in chicken stock and keep stirring. Reduce heat and slowly stir in Parmesan cheese. Keep stirring until a smooth consistency is achieved. Pour sauce over chicken in casserole dish. Cover and bake for 20 minutes at 350 degrees. While chicken is cooking, prepare fettuccine pasta. When chicken is done, serve immedi- ately. Makes 3 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |