Mark's Brainy Quick Chicken Fettuccine Alfredo...

Whenever the Brainy Gourmet has a brainy chef visiting from Europe, its always their day at the stove...the joy of cooking is to be shared.

For this dish you will need: one package of chicken breast strips, a box of fettuccine pasta, heavy cream, butter, parmesan cheese, chicken stock and dried herbs: rosemary, oregano and mint.

To begin, chop/dice the chicken breast strips and saute in olive oil with a pinch of salt, garlic powder or fresh minced garlic if you prefer and dried herbs until the chicken pieces are gently browned. Add to that, 1/2 cup of chicken stock and the same amount of heavy cream along with 3 tbs of grated Parmesan cheese.

Let this simmer while you prepare the pasta to boil in a large pot of salted water.

Once the pasta is tender, drain and rinse. Set aside while you prepare the sauce. In a glass measuring cup, mix 1 tbs of flour with 2 tbs of heavy cream and water until you reach the 1/4 mark. Add this to the skillet of bubbling chicken, stock, heavy cream and herbs and cook until the creamy.

Ladle the pasta onto a large low lipped serving plate and top with hot creamy alfredo. Top with fresh grated Parmesan cheese and serve.

~ Tutti a Tavola!