Chicken Alfredo

Directions

1. Cook the fettuccine in a large pan of salted water until al dente as directed on the package. Drain the fettuccine, then set it aside.

2. Heat the oil in a large skillet over medium heat. Add the chicken, then cook it for 5 to 6 minutes or until done, turning the chicken after 3 minutes. Season the chicken with the  salt, pepper and Chicken Allrounder, then place it in a pan in a 170°F oven to keep it warm until ready to use.

3. Melt the butter in a large saucepan over medium heat. Add the onions and garlic; cook for 3 minutes, stirring frequently. Add the chicken stock, then cook it for a few minutes, stirring constantly to scrape the browned bits off the bottom of the skillet. Stir in the cream.

4. Add the cooked fettuccine to the sauce, then simmer it for 5 minutes or until heated through, stirring occasionally. Add the Parmesan cheese and parsley; mix well. Season to taste with additional salt and pepper.

5. Cut the chicken into strips, then serve it over the fettuccine.