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“Olive Garden” Fettuccine

on September 13, 2012


boneless skinless chicken breasts (*optional, but I liked adding them to make a more complete meal)

1 8oz. package of cream cheese

1 stick butter or margarine

1/2 cup milk

3/4 cup grated parmesan cheese

8 oz. dry fettuccine noodles

To Prepare

1. Heat a drizzle of olive oil and a Tablespoon or two of butter in a pan. Brown your chicken breasts and remove from pan. (I sprinkled my chicken with freshly ground pepper and garlic salt!)

2. In the SAME PAN (don’t rinse it or clean it out!!) add your cream cheese (chunked), butter, milk, and cheese.

Tip- I used a whisk to combine my ingredients, as the cream cheese can be difficult to incorporate at first.

I didn’t quite have 3/4 cup of fresh Parmesan, so I substituted the canned variety for the remaining quantity and it worked just fine

3. While your sauce is working, drop your noodles into boiling water and cook until al dente, or until your liking. (I actually prefer my noodles to have a little less bite.)

4. Drain your noodles (but don’t rinse them!) and add the noodles to the pan of sauce, and stir to combine.

Tip- If your sauce has become too thick, you can use some of the starchy cooking liquid from the noodles, or use milk to thin it out a bit. (I used milk, to keep mine nice and creamy.)

5. Garnish with fresh Parmesan or parsley and ENJOY! (Let yourself INDULGE once in awhile!!)


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