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Fettuccine Alfredo With Roasted Chicken and Romano
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La Sante Gourmet Foods


  • 1/2 cup (125 ml) butter
  • 1/4 cup (60 ml) heavy or whipping cream
  • 1 cup (225 ml) grated parmasan
  • 1/8 tsp (1 ml) nutmeg
  • 1 tsp (5 ml) chopped fresh parsley
  • salt, to taste
  • black or white pepper, to taste
  • 3/4 lb (.3 kg). fresh fettuccine
  • 1 lb (.5 kg). roasted chicken breast, cut into strips
  • 3 or more Romano tomatoes, diced small
  • Pour butter and cream into shallow oven-proof dish, and place in 200 degree (90 C.) oven while boiling water for pasta.
  • Cook pasta until al dente.
  • Drain pasta.
  • Remove cream mixture serving bowl from oven and toss with pasta; coat well.
  • Add chicken, diced tomatoes, parmasan, nutmeg, salt, and pepper; incorporate well.
  • Top with cheese and parsley.
This is a restaurant source recipe.

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