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Chicken Fettuccini Alfredo
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Source: http://www.reallifeeating.com/?p=292
| 1 | Boneless, Skinless Chicken Breast |
| 1/2 Bundle | Asparagus |
| 3/4 lb. | Fettuccini |
| 5 Tbsp. | Butter |
| 1 c. | Heavy Cream |
| 1/8 Tsp. | Nutmeg |
| 3/4 Tsp. | Salt |
| 1/8 Tsp. | Pepper |
| 1 c. | Freshly-grated Parmesan Cheese |
Fill a large pot half way with water and set to boil. While waiting for water to boil, melt 1 tbsp. butter in a large skillet. Cut chicken breast into small pieces. Once butter is melted, cook chicken breast in the skillet until browned and fully cooked. Once water is boiling, add fettuccini and set timer for amount of time indicated on box. Cut asparagus into small pieces, once pasta is cooked halfway, add aspargus to the boiling water. In the skillet with fully cooked chicken, add the remaining butter and allow to melt. Add cream, nutmeg, salt, pepper, and 3/4 cup parmesan cheese to the skillet with the chicken and butter. Stir well. Once fettuccini is done cooking, drain. Add to the skillet with chicken and sauce, mix well. Serve with remaining parmesan cheese as topping in bowls.
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