Olive Garden Fettucine Alfredo With Chicken

Ingredients:

4 chicken breasts or 8 tenderloins, boned and skinned
½ c. white wine
4 T. Italian salad dressing (or use vegetable oil and two tablespoons of Italian seasoning)
½ t. Garlic, fresh or minced in a jar
Olive oil or vegetable oil for cooking

4 oz. Fettucini
1 pt. Heavy whipping cream
1 stick butter, do not use margarine
2 T. Philadelphia Cream Cheese
1 c. parmesan cheese
1t. garlic powder, minced garlic from a jar, or fresh garlic – If fresh is used, saute lightly in 1T. olive oil before adding to sauce

Directions:

Mix wine, salad dressing,  and garlic. Marinate the chicken 2-3 hours in mixture.  Turn frequently to make sure chicken breasts are well-coated.

Place oil in pan and add chicken.  Add additional garlic and wine to pan  during cooking if you desire.  Cover and cook over medium heat 10-12 minutes, turning breasts frequently.  Cook until juices run clear.

Remove chicken from pan and place on oven-proof plate, cover tightly with aluminum foil to keep chicken moist.  Keep warm on low in oven while preparing the pasta and sauce. 

In large sauce pan combine whipping cream, butter, and cream cheese.  Cook and stir with wooden spoon over medium heat until butter and cream cheese are melted.  Add Parmesan cheese and garlic, stir in well, lower heat and continue to simmer, stirring frequently, for at least 20 minutes.  Simmering is very important, but keep heat low and watch sauce very closely.  While this is cooking, prepare fettucini according to package directions. 

Cut chicken into bite-size pieces.  When pasta is done, place serving on each plate, top with chicken pieces and generous amount of sauce.

If desired, serve with steamed vegetables, crusty bread, a fresh green salad, and chilled white wine. 

May also be prepared without chicken.