"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Chicken Alfredo Recipe

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This recipe for Chicken Alfredo, by , is from The Kadavy Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynn Roth
Added: Wednesday, May 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless chicken breasts, cut into strips
Extra Virgin Olive Oil
Garlic Powder
Parsley (fresh or dry)
Pepper
Salt

For the Sauce
1 Package Philadelphia Cream Cheese, cut into chunks
1/2 Cup Butter
1/2 Cup Whole Milk
3/4 Cup Parmesan cheese
1 Teaspoon White Pepper
1 package cooked fettuccine noodles

Directions:
Directions:
Cook pasta according to package directions, drain and drizzle with extra virgin olive oil to prevent sticking together.

Coat the bottom of a large skillet with extra virgin olive oil (2 times around skillet), heat over medium-high heat. Add chicken strips, lower heat to medium. Sauté until meat is no longer pink. If you need more olive oil, now is the time to add it.

Pour chicken and pan drippings over pasta (don't scrap skillet) keep warm. In same skillet, begin to heat cream cheese and butter on medium heat. Once melted, slowly add milk. Add cheese, continue to stir, then add pepper. Once all ingredients are melted and hot, pout over pasta and chicken and serve immediately. The longer you let this sit, the thicker the sauce will get, and it won't taste as good.

 

 

 

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