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Here's your eventual pre-baked outcome.
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Rinse both dethawed chicken breasts and pat dry.
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Cut off any excess fat.
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Place chicken breasts in two seperate non stick pans.
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Or, spray or coat pans with slight oil.
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For the Chicken Alfredo - add the entire bottle of Bertolli Sauce to your pan.
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Both under and over the chicken breast.
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Crush black pepper over the top.
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Use Bertolli or Ragu Alfredo.
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Any other brands tend to lend a metallic taste.
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For the Hot Chicken - add garlic to the top of the chicken and add the entire bottle of Frank's Hot Sauce.
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Both under and over.
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Sprinkle top with fresh cracked pepper.
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Wrap both pans in tinfoil tightly.
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Seal em' good!
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Place in oven for 1 1/2 hours at 425.
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At 1 hour and 15 minutes bake time - boil water with 1 teaspoon salt and a slight dash of oil.
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Wait for her to boil and add fettuccine noodles for two.
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Stir well in the first minute of boiling noodles.
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Fettuccine tends to stick together.
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Stir occasionally after that as per manufacturer's directions.
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Usually 12 minutes for al dente noodles.
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Drain noodles and place back in boiling pot.
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Add a slight splash of olive oil and a dab of butter to your noodles and stir directly following draining.
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This will keep them from drying out.
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Add Dried Parsley and Dried Chives if desired for flavor and color.
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Add another dash of garlic powder and even onion powder if desired.
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Pull chicken from oven.
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Pull Alfredo chicken breast from pan and set to the side.
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Add all Alfredo Sauce from pan to drained, buttered noodles and stir.
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Plate Alfredo Noodles and place chicken breast on top.
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Garnish top with dried parsley and chives if desired.
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As for the Hot Chicken - pull chicken from pan - place on serving plate and pour the remaining sauce over chicken breast.
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Garnish with dried parsley and dried chives if desired.
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Serve with celery stalks, carrots and Blue Cheese Dressing.
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Know that this dish is a low carb recipe.
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The Alfredo dish is not.
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Serve hot!
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Enjoy!
