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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Wonderful combination, and a very tasty way of making fettuccini. This recipe comes from General Hospital in Everett, Washington in 1990. It serves 4 - 6 Yuk lovers!! Ingredients:
1 lb dry fettuccine |
1 cup butter |
1 pint cream |
1 egg yolk |
2 small zucchini, sliced and barely cooked |
4 chicken breasts, cooked and cubed |
2 cups fresh parmesan cheese, grated |
fresh parsley |
Directions:
1. Cook noodles; drain and set aside.
2. Melt butter in large skillet.
3. Add cream and egg yolk.
4. Cook until cream begins to bubble.
5. Add zucchini and chicken cubes.
6. Heat through and toss with fettuccini.
7. Gradually add 2 cups Parmesan cheese.
8. Toss again and sprinkle with fresh parsley.
9. Serve at once.
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