Categories: Chicken, Italian, Poultry, Seafood

Ingredients

• 2 chicken breasts (or 1 pound cleaned shrimp)
• Olive oil to cover bottom of skillet
• Salt and pepper to taste
• 2 cloves garlic minced
• 2 cups freshly sliced mushrooms (optional but so good)
• 2 cups cream
• 1/2 cup white wine (optional)
• 1 small sprig fresh basil
• 5 ounce wedge of Parmesan cheese finely grated
• 12 to 16 ounces fettuccini (can use linguine)
• Extra olive oil for fettuccine
• Extra Parmesan for garnish (just save a little from what you grated).
• I think a little fresh chopped parsley would be nice to garnish top but certainly is not needed.

Directions

1. NOTES: I add 1/2 cup wine when I am sautéing chicken and mushrooms. I also added a dash or marjoram and a dash of ground oregano. I didn’t have fresh basil but I did have freeze dried basil so I sprinkled some of that in after parmesan cheese.

2. Slice chicken breasts about 1/4 – 1/2 inch thick. Heat olive oil in large skillet. Toss in sliced chickens and cook until most visible pink is gone but not necessarily completely done. While the chicken is cooking start your salted water for cooking the fettuccini to boil, I add a little olive oil to my pasta water.

3. When chicken looses outer pink, add minced garlic and sliced mushrooms. Sauté on medium until most of juice is evaporated and mostly just olive oil remains.

4. Add fettuccine to boiling water and cook per instructions. It said 12 minutes, but I like my pasta cooked a little past al dente.

5. Pour cream over chicken. Add Parmesan stirring until well blended. Add the sprig of basil to simmer in sauce. DO NOT cut up basil as you will remove basil sprig before serving and discard. Simmer, stirring occasionally until pasta is done.

6. Drain pasta and serve along with the chicken Alfredo.

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