Classic Fettucini Alfredo

Oh on this cold, wintry, 13-degree, blizard-like night I decided to make something easy but classic. Well my husbands car wouldn't start two days in a row so he was out going back and forth to Auto Zone to test his alternator, battery, etc. I completely spaced at the grocery store this week and bought spaghetti noodles instead of fettucini .. as you can see. Turns out, fettucini sauce and spaghetti noodles taste wonderful together! Although it's not completely classic, it still was a wonderful, warm treat for him to come home to tonight.

This was also the first time I had tackled home made fettucini and my husband had no idea it wasn't from a jar. He absolutely loved it and we will never buy the jar again! Thanks Annie!! I know her recipe also called for home made pasta but we are moving soon so my brand-new Kitchen Aid mixer is still in it's original packaging from Christmas so maybe in a month or so I will tackle home made pasta.

I can taste it all over again.

Classic Fettucini Alfredo

Adapted from: Annie's Eats, originally Brown Eyed Baker

For chicken breasts: (OMIT for vegetarian entree)

1-2 skinless, boneless chicken breasts, butterflied

1 tbsp oil

For fettucini sauce:

3 tbsp butter

2 garlic cloves, smashed

1.5 cups heavy cream

1.5 cups parmesan cheese

salt & pepper, to taste

First, boil water stove top and cook noodles to preferred consistency. Meanwhile, cook chicken breasts with oil in a small skillet on mediut heat 3-5 minutes on each side until no longer pink. Slice and set aside. Keep warm.

Then, melt butter in medium saucepan on medium heat. Add garlic and cream, simmer. Reduce heat to medium-low and continue to cook an additional 5-7 minutes until thickened. Mix in cheese until melted and salt and pepper to taste. Serve warm with chicken on top.