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Chicken With Fettuccine Alfredo

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Ingredients

Adjust Servings:
8 ounces fettuccine pasta
5 tablespoons butter, divided
4 boneless skinless chicken breast halves
salt and pepper
1/4 cup flour
1 tablespoon minced onion
2 tablespoons minced garlic
1 1/2 cups light cream
1/4 cup parmesan cheese
1 teaspoon parsley
1/2 teaspoon red pepper flakes

Nutritional information

670.3
Calories
343 g
Calories From Fat
38.1 g
Total Fat
21.9 g
Saturated Fat
221.6 mg
Cholesterol
411.7 mg
Sodium
43.5 g
Carbs
0.4 g
Dietary Fiber
0.4 g
Sugars
37.8 g
Protein
306g
Serving Size

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Chicken With Fettuccine Alfredo

Features:
    Cuisine:

    Juicy chicken with a great creamy alfredo sauce. Very easy to make!

    • 48 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Chicken With Fettuccine Alfredo, Juicy chicken with a great creamy alfredo sauce Very easy to make!, Added some sauteed veggies and garlic bread as well! And the chicken was not re added to the creamy mixture


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    Steps

    1
    Done

    Cook Fettuccine According to Package. Drain.

    2
    Done

    While Fettuccine Is Cooking, Prepare Chicken.

    3
    Done

    Heat 12-Inch Skillet; Add 2 Tbsp Butter.

    4
    Done

    Flatten Chicken Slightly.

    5
    Done

    Salt and Pepper Chicken.

    6
    Done

    Roll in Flour, Add to Skillet.

    7
    Done

    Cook and Brown Until Juices Run Clear, About 10 Minutes.

    8
    Done

    Remove from Skillet.

    9
    Done

    Add to Skillet 2 Tbs Butter, Onions, and Garlic.

    10
    Done

    Cook 1 Minute.

    11
    Done

    Add Cream, Cook For 3 Minutes Until Reduced a Bit.

    12
    Done

    Add Cheese, Parsley, and Red Pepper Flakes. Stir Well.

    13
    Done

    Add Last 1 Tbsp Butter and Stir Well.

    14
    Done

    Bring Back Chicken and Coat With Sauce.

    15
    Done

    Place Chicken on Plates, Put Fettuccine in Sauce and Swirl Around to Coat Well.

    Avatar Of Elise Griffin

    Elise Griffin

    Flavor fanatic infusing dishes with bold and aromatic seasonings.

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