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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 2 |
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A very creamy sauce! It's also good with shrimp or scallops Ingredients:
1/2 cup italian salad dressing |
10 ounces boneless skinless chicken breasts, r-t-c, cut 1/4-inch thick slices |
4 ounces fettuccine pasta, uncooked |
1/4 cup butter, cubed |
2 teaspoons all-purpose flour |
3/4 teaspoon italian seasoning |
1/2 teaspoon garlic powder |
1 dash pepper |
3/4 cup half-and-half |
1/3 cup parmesan cheese, shredded |
Directions:
1. Place salad dressing in a small resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 15 minutes. Drain and discard marinade.
2. 2. Cook fettucine according to package directions. Meanwhile, in a large skillet, cook chicken over medium heat until juices run clear; remove and keep warm. In the same pan, melt butter; whisk in the flour, Italian seasoning, garlic powder and pepper. Stir in cream. Bring to a boil; cook and stir until thickened. Stir in cheese and chicken; heat through. Drain fettuccine. Serve chicken mixture with pasta.
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