Chicken fettuccine alfredo |
| Name: |
Rebecca Young |
| Base: |
Tyndall |
| Recipe: |
8oz fettuccine
1 pound boneless, skinless, chicken breasts cut up
1 1/4 cups chicken broth
4 tsp flour
4oz cream cheese, cubed
3 Tbsp parmesan cheese
1/4 tsp pepper
1/4 tsp garlic powder
Cook pasta. Meanwhile, cook chicken in a skillet. Remove the chicken when done. Mix the broth and flour in the same skillet. Stir in cream cheese and 2 Tbsp parmesan cheese. Add garlic powder and pepper. Bring to a boil and let it thicken. Stir in chicken. Drain pasta. Place pasta in a bowl and pour sauce over top. Sprinkle with remaining parmesan cheese. Enjoy! |
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