Fettuccine Alfredo with Chicken
1 ½ lbs. fettuccine, uncooked
3 lbs. boneless skinless chicken breasts, cut into strips
3 ¾ cup chicken broth
¼ cup flour
12 oz. (1 and a half of an 8-oz. pkg.) cream cheese, cubed
½ cup parmesan cheese, divided
¾ tsp. garlic powder
¾ tsp. pepper
Cook pasta as directed on package.
Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook 5 to 7 minutes or until chicken is cooked through, stirring occasionally. Remove from skillet. Mix broth and flour in same skillet. Stir in cream cheese, half of parmesan cheese, garlic powder and pepper; cook 2 minutes, stirring constantly until mixture boils and thickens. Stir in chicken.
Drain pasta; place in large bowl. Pour chicken mixture over pasta; toss to coat. Sprinkle with remaining parmesan cheese. Serves 12
Chef's Comments: I’ve always loved Fettuccine Alfredo and was delighted when I discovered this recipe that tasted just the way I like it! As a side comment, when I made it for my family, they mentioned that they liked it best without so much chicken, and I tend to agree. (It's cheaper that way too!) We all decided that it was definitely a do again recipe. I hope your families enjoy it as much as mine has!