Chicken Alfredo

• servings: 4 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

10 oz fettuccine

2 tbsp butter (separated)

2 chicken breasts (cut in half horizontally)

1/2 tsp each salt and pepper

2 cloves minced garlic

1 cup chicken broth (half dry white wine optionally)

1 1/4 cups heavy cream

3/4 cup parmesan (finely shredded)

Parmesan for garnish

Directions

Cook pasta in a large pot of salted boiling water for time per packet minus 1 1/2 minutes.

Drain pasta, saving some pasta water

Chicken:

Cut chicken breasts in half

Sprinkle both sides of chicken with salt and pepper.

Melt half the butter in a large skillet over high heat.

Add chicken and cook for 2 minutes on each side until deep golden.

Remove chicken onto plate, rest for a few minutes then shred with 2 forks.

Alfredo Sauce:

Turn down heat to medium high. In the same skillet, add remaining butter and garlic.

Cook garlic for 30 seconds until golden, then add wine.

Simmer rapidly, stirring to scrape the brown bits off the bottom of the pan. Once mostly evaporated, add chicken broth, cream, parmesan and sun dried tomato.

Simmer on medium for 3 - 5 minutes, stirring leisurely, until it reduces and thickens.

Tossing:

Add chicken and cooked pasta.

Toss for 1.5 - 2 minutes on the stove, until sauce thickens and coats the pasta strands. Use pasta cooking water as needed if it gets too thick.

Serve immediately with parmesan