"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Bobby Flay's Fettuccine Alfredo with Chicken Recipe

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This recipe for Bobby Flay's Fettuccine Alfredo with Chicken, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jami Tumlin
Added: Thursday, May 1, 2008


2 Tbs. olive oil
2 boneless, skinless, chicken breasts, 6 ounces each
Salt and freshly ground pepper
1/2 c. homemade chicken stock or low sodium canned broth
2 c. Heavy whipping cream
1/2 lb. fettuccine or bowtie, cooked al dente and drained well
3 T. cold unsalted butter, cut into small pieces
1/2 c. freshly grated parmesan cheese
2 T. chopped fresh flat leaf parsley
2 cloves garlic, minced

1. Heat oil in a large saute pan over high heat. Season
chicken on both sides with salt and pepper and cook until golden brown on both sides and just cooked through, about four minutes per side. Remove the chicken to a plate and tent loosely with foil.

2. Drain the oil from the pan and place the pan back on the stove over medium high heat. Add the stock and cook until reduced by half. Add the cream and minced garlic, cook until reduced by half. Add the pasta, butter and cheese to the pan and toss until the pasta is coated with the sauce and the butter has melted. Season with salt and pepper to taste.

3. Slice each chicken breast on the bias into four slices or tear into pieces and place on top of the pasta or mix into the pasta. Sprinkle with the parsley and more grated cheese, if desired.

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