Chicken Fettuccini Alfredo

1. 1

   Put 2 cups stock and chicken breasts into pot, bring to boil.

2. 2

   Cover, simmer 5 minutes, turn chicken, cover, simmer 5 additional minutes.

3. 3

   Turn off heat, rest covered 15 minutes.

4. 4

   Remove chicken, reduce stock to 1 cup.

5. 5

   When cooled, slice chicken into thick slices.

6. 6

   Add garlic, pepper, and cream to reduced stock; bring to simmer; turn off heat.

7. 7

   Temper egg yolks with cream mixture; wisk tempered egg mixture into the cream mixture.

8. 8

   Cook pasta 1 minute less than you normall would; drain; return to cooking pot; stir in parsley, 1 cup of cheese, and sauce; cover; let sit for 1 minute.

9. 9

   Add chicken and remaining cheese; stir; allow to rest for 1 more minute.

10. 10

    Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.