Chicken Alfredo

INGREDIENTS:

• 2 tbsp. extra-virgin olive oil

• 2 boneless skinless chicken breasts

• kosher salt

• Freshly ground black pepper

• 1 1/2 c. whole milk

• 1 1/2 c. chicken stock

• 2 cloves garlic, minced

• 8 oz. fetuccini

• 1/2 c. heavy cream

• 1 c. freshly grated Parmesan

• Chopped fresh parsley, for garnish

DIRECTIONS:

1. In a skillet over medium heat, heat oil. 

2. Add chicken and season with salt and pepper. 

3. Cook until golden and no longer pink, 8 minutes per side. 

4. Transfer to a plate to rest, then slice.

5. To the pan, add milk, chicken stock and garlic. 

6. Season with salt and pepper and bring to a simmer. 

7. Add pasta, stirring frequently for about 3 minutes. 

8. Let cook about 8 minutes more, or to your desired doneness.

9. Add cream and Parmesan and stir until combined. 

10. Simmer 2 more minutes, or until the sauce thickens, and season again with salt and pepper.

11. Remove pan from heat and stir in sliced chicken. 

12. Serve immediately with parsley.

YIELD:

• Serves four (4)

NOTES:

SOURCE:

• http://www.delish.com/cooking/recipe-ideas/recipes/a53695/one-pot-chicken-alfredo-recipe/