Lunch today!

Chicken Alfredo

This is what i'm going to make for lunch today! You may think it looks pretty complicated, but its actually very very easy to make and i'm going to tell you how :)

Alfredo Sauce:

• 1 pint heavy cream
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup freshly grated Parmigiano-Reggiano
• Freshly cracked black pepper
• Chopped fresh flat-leaf parsley, for garnish

To prepare alfredo sauce: Heat heavy cream over low-medium heat in a deep saute pan. Add butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper. In a large stockpot, cook pasta in plenty of boiling salted water for 3 minutes. Quickly drain the pasta and add it to the saute pan, gently toss the noodles to coat in the alfredo. Transfer pasta to a warm serving bowl. Top with more grated cheese and chopped parsley. Serve immediately.

The Chicken

• 3 skinless chicken breasts
• 2 Tbs olive oil
• 2 tsp crushed garlic (optional for sauteing chicken)

While the Fettucine is cooking you can prepare the chicken breasts.Heat the olive oil in a frying pan and saute the chicken and garlic until the chicken juice runs clear and the chicken is done.
Once the Alfredo sauce is done, stir in the cooked chicken and then add the cooked pasta to the Alfredo and chicken.

Serve immediately!