"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

Fettuccine Alfredo with Chicken by Pasquale Recipe

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

Jackie Dunkel


1lb fettuccine
1 chicken breast, sliced in half
2 cups whole milk
1/2 cup heavy cream
4 oz butter
3 cloves of garlic, chopped
1 cup pecorino cheese, shredded
black pepper, freshly grounded to taste
salt, to taste
handful of parsley, chopped

Bring a pot of water to a boil with a dash of salt. Cook the pasta as per the package instructions.

Begin by seasoning the chicken with black pepper and salt. Grill the chicken on each side for about 5 minutes or until about halfway cooked. Once the chicken is halfway to fully cooked, removed from the grill and cut into smaller pieces. Cut each piece to your preferred size.

In a deep skillet, melt the butter down over a medium/high flame. Once melted, reduce the flame to medium and add the garlic and chicken slices. Continuously stir for about 2 minutes.

Next, add the milk and heavy cream. Bring to a boil over a medium/ high flame, making sure to stir occasionally. Once it is boiling, reduce the flame to low and continue to cook for 10-15 minutes.

Add the fettuccine into the skillet and stir together. Add the grated cheese and continue to stir until completely melted for about 2 minutes.

Serve with a sprinkle of parsley on top. Enjoy and cin cin!




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