There is something so incredibly delicious about Fettuccine Alfredo ... especially, Chicken Fettuccine Alfredo. And, the brainy way is the simple way. All you need is one onion, a glove of garlic, heavy cream, grated parmesan, fettuccine pasta and some boneless, skinless chicken breasts.
Take your covered skillet, melt in 3 tbs of coconut oil and the same of olive oil. Chop onion and garlic to add, saute until browned. Then add your chicken either diced or cubed. Smaller children may prefer diced. Saute your chicken in the onion and garlic mixture and then cover to simmer for 6 min on med to low heat. Next, add 3/4 cup of heavy cream along with 1/4 cup of grated parmesan, 1/2 tsp of sea salt, black pepper and red pepper flakes and of course, dried herbs: rosemary, mint and oregano. Simmer this on low heat until it thickens and or the pasta has boiled and becomes tender enough to drain and serve.
Ladle your pasta onto a low lipped serving platter and pour out the luscious chicken alfredo sauce. Top with more parmesan and garnish with fresh green parsley.
Tutti a Tavola!