Source:

Kori Eckard

Serves/Makes:4

Ingredients

• 4 large chicken breasts
• 2 pints heavy whipping cream
• 16 oz (448 grm). mozzarella cheese
• 1 clove garlic, diced
• 2 tbsp (30 ml) sweet basil
• 2 tbsp (30 ml) oregano
• 2 cups (475 ml) parmesan cheese
• 2 tbsp (30 ml) butter
• 1 lb (.5 kg). box fettuccine pasta

Preparation

• Boil chicken breasts then shred, put to side.
• In large skillet melt 1 tbsp (15 ml) butter; when almost melted, add diced garlic.
• When garlic is browned, add shredded chicken.
• Cook chicken to a golden brown; set aside.
• In a separate large saucepan, melt 1 tbsp (15 ml) butter, adding heavy whipping cream,sweet basil and oregano; bring to soft boil.
• Add mozzarella and parmesan to thicken sauce.
• Add chicken when sauce is thick; simmer for 15-20 minutes.
• While simmering sauce, cook pasta and drain.
• To serve, spoon sauce over pasta.

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