CHICKEN ALFREDO

Ingredients
Chicken
2 large chicken breasts pounded even
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon fresh ground black pepper
1 teaspoon dried Italian seasoning
Fettucine Alfredo
½ cup unsalted butter
2 garlic cloves minced
2 cups heavy cream warmed to room temperature
½ teaspoon kosher salt
½ teaspoon fresh ground black pepper
1/2 teaspoon dried Italian seasoning
2 cups fresh grated Parmesan cheese
16 ounces uncooked fettuccine noodles fresh or dried
Instructions
Drizzle and rub 1 tablespoon of olive oil on the chicken breasts. Sprinkle with salt, fresh ground black pepper, and Italian seasoning.
Heat the remaining olive oil in a large skillet or a cast iron skillet over medium heat. Cook the chicken until it is golden brown on both sides and cooked through. Remove from the skillet, put it on a cutting board, cover loosely with an aluminum foil tent, and let it rest.
Melt the butter in a large skillet or saucepan over medium-low heat. Add the garlic and cook for 1 minute while stirring. Whisk in the cream, salt, fresh ground black pepper, and Italian seasoning. Simmer until slightly thickened but do not boil.
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