by Sheila Rae Watson

Created on: August 20, 2008   Last Updated: August 28, 2008

Here is a superb recipe for Chicken Fettuccine Alfredo. This dish is for people who love life, love good food and savor a little wine with that food!

Alfredo is not a sauce for the person who is afraid to eat some cheese! This recipe utilizes several cheeses to achieve it's smooth texture and great taste.

Chicken Fettuccine Alfredo

1 lb. Chicken breasts, cubed

1 cup all purpose flour
1 tbsp. seasoned salt
1/2 cup extra virgin olive oil
5-6 large leaves of basil, torn small
3 tbsp. butter
2 scallions, cut thin
1 medium yellow onion, diced
1 cup heavy whipping cream
2 cups half and half
additional 1/2 cup of milk or half and half, as needed to thin sauce slightly
1 cup grated parmesan cheese
4 oz. cream cheese
1/4 cup of white American cheese
4 oz. Zinfandel wine, or any white wine you would drink, not cooking wine!
1 lb. hot,cooked whole grain fettuccine

Pour olive oil into a large skillet, place over high heat.

Season chicken with seasoned salt, dredge in flour and saute the chicken for 5 minutes. Add the diced onion and saute until the chicken is browned on all sides and onion is soft. Remove from pan, reserve the chicken and onion mixture in a warm, 250oF oven.

In a skillet add the butter over medium high heat. Add the scallions. Saute scallions for 3 or so minutes. Add cream and half and half, bring to a boil.

Remove from heat immediately, begin adding the cheeses. Add the cheeses one at a time stirring to combine after each addition.

Let this sauce simmer on very low heat until well combined, about 2 minutes.

Remove from heat. Add half of the broken bits of fresh basil, reserve the second half.

Add wine to the chicken and onion mixture, combine with the Alfredo sauce and stir to coat the chicken.

If the sauce is too thick add milk, thin to desired consistancy.

To serve:

Arrange the hot cooked fettuccine noodles on a large decorative serving platter, top with all of the Chicken and Alfredo sauce, sprinkle the remaining torn bits of basil over the top of the whole thing!

Top off this marvelous dish with a few twists from the parmesan cheese grater, maybe 5 or 10 twists!

Serve this cheesy, rich pasta dish with big hot slices of Italian bread rubbed with roasted garlic and butter along with crisp green salad.

Salute your guests with a sparkling glass of White Zinfandel!

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