Brainy Creamy Chicken Fettuccine Alfredo...

Late summertime blues.... cook up a batch of creamy chicken alfredo served on fettuccine pasta and escape to Italia where everyone is on vacation!

For this dish you will need: boneless, skinless chicken breasts, fettuccine pasta, heavy cream, onion, and parmesean cheese. There are two great sides to serve along with this dish: a mixed green salad and fresh green asparagus.

To begin, saute chopped onion in olive oil until browned on the edges. Push the browned onion aside and in the same skillet, sear the chicken breasts (cut into strips) shaking some garlic powder over the top and tossing in a pinch of sea salt. Next, add fresh dried herbs: rosemary, mint and oregano and a bit of basil.  To that, pour in 1 cup of heavy cream and 1/2 cup of grated parmesean cheese.

While the sauce bubbles away on low heat uncovered, you can boil the pasta and prepare either a salad or the asparagus or both. Once the pasta is tender, drain and rinse. Ladle the fettuccine onto a low lipped serving plate pouring out all the delicious sauce and chicken over the pasta. Lastly, top with grated parmesan cheese and call everyone to the table - Tutti a Tavola!

So so good and there is plenty - Abbondanza!