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Fettuccine Alfredo To Die For Recipe

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This recipe for Fettuccine Alfredo To Die For, by , is from The Artis Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tierra Artis


24 oz. Dry Fettuccine Pasta OR 1 (8 oz.) Package Whole Wheat Penne Pasta
1 c. Butter
pt. Heavy Cream
Salt And Pepper To Taste
c. Grated Romano Cheese
c. Grated Parmesan Cheese
2 tbsp. Olive Oil
3 tbsp. Minced Garlic
1 lb. Skinless, Boneless Chicken Breasts, Cubed
1 (10.5 oz.) Can Fat-Free Cream Of Mushroom Soup
c. Water, Or As Needed
1 Pinch Garlic Salt, Or To Taste
1 Pinch Red Pepper Flakes, Or To Taste

1. Bring a large pot of lightly salted water to a boil. Stir in fettuccine or penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain.

2. Cook and stir olive oil and garlic in a large skillet over high heat just until brown and fragrant, about 2 minutes. Add chicken season with salt, pepper and garlic salt, and then stir to coat with garlic and olive oil. Cook chicken until no longer pink in the center and the juices run clear, 6 to 8 minutes.

3. In a large saucepan, melt butter into cream over low heat. Stir in cream of mushroom soup. Add salt, pepper, red pepper flakes, and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.

4. Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 Hr.




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