Day 15: Amazing Alfredo- oh, and fettuccine and chicken, too

A few days ago, I was looking at a friend's blog to see if her mom's recipe for Apricot Chicken was posted there.  It wasn't, but I did see her recipe for Alfredo sauce, and it sounded delicious.  I decided to try it, because last week, when I sent Jared to the store for heavy cream, he came home with a quart instead of a pint.  That's a lot of cream to use before it expires! But this recipe certainly helps! I tweaked it just a little and I'm not kidding- I wanted to just slurp it right out of the pan.  It was so buttery, creamy and well, yummy!  I wouldn't recommend eating it with any regularity since it's basically a heart attack on a plate, but what a treat!

Chicken Fettuccine Alfredo

• 4 boneless, skinless chicken breasts
• 1 clove garlic, chopped
• 2 tbsp oregano
• salt and pepper to taste
• 2-3 tbsp extra virgin olive oil
• 1 cup butter
• 1 cup heavy cream
• 1 cup Parmesan cheese
• 1 cup white cheese blend (Parmesan, Romano, Gouda, etc.)
• 1/2 box fettuccine noodles

Cook noodles according to package directions.  In a saute pan, heat olive oil and sweat garlic.  Add chicken, oregano and salt and pepper.  Cook until chicken is white all the way through, about 5 minutes.  Remove chicken from pan.  Add butter and cream to pan.  Cook until butter is melted and cream begins to froth and bubble, reduce heat and simmer 6-8 minutes, stirring often.  Add in cheese and cook until melted, then toss in cooked chicken and simmer LOW for 2-3 minutes.  Serve over noodles and try not to pass out with delight at your first bite!

This picture is terrible and does not do the meal justice! I was hungry.