Diva Tasting: Chicken Fettuccine Alfredo…

Chicken Fettuccine Alfredo


3 Cups Rotisserie Chicken Chopped

24 Ounces Dry Fettuccini Pasta

1 Cup Butter

1 Pint Heavy Cream

Sea Salt And Pepper To Taste

1 Teaspoon Minced Garlic

1 Cup Grated Romano Cheese

½ Cup Grated Parmesan Cheese


Step 1 Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.

Step 2 In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic. Stir in cheese over medium heat until melted; this will thicken the sauce.

Step 3 Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Add the chopped chicken and toss to combine. Let sit 5 minutes. Serve with Italian salad, garlic bread and iced tea. Serve immediately. Serves 6


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