Chef Boy-r-Gee’s Chicken Alfredo

This is, by far, the easiest Alfredo sauce I have ever made and it was very tasty!  I cooked up some linguine as the pasta base and the entree was delicious!

Sauce Ingredients:

• 1/3-1/2 cup butter (I use Country Crock instead of butter)
• 1 8oz package of light cream cheese
• 2/3 cup milk
• 1 tsp minced garlic
• 1/3 cup Parmesan sprinkle-cheese

Chicken Ingredients:

• 2 tbsp extra virgin olive oil
• 2 boneless/skinless chicken breasts
• 2 tsp Italian seasoning (contains the following)
  • Thyme
  • Basil
  • Oregano
  • Marjoram
  • Rosemary
  • Savory
  • Parsley
  • Red pepper
  • Garlic

Sauce:

1. Melt the butter in a medium sauce pan over medium-low heat.
2. Once melted, add the package of light cream cheese.
   1. Cutting the cream cheese into smaller chunks will help it mix faster.
3. Once the butter and cream cheese have been blended together (will look thick and creamy), add 2/3 cup milk to the mixture.
4. Add 1/3 cup Parmesan (sprinkle) cheese.
5. Add 1 tsp minced garlic
6. Stir with whisk until everything is blended and smooth
   1. I also added a dash of Parsley to the sauce to give it a bit  color
7. Remove from heat to thicken, stir occasionally

Chicken:

1. Cut the chicken breast into thin (approximately 1/4″) slices.
2. Add 1 tsp (per chicken breast) extra virgin olive oil to pan and warm the oil to medium heat.
3. Place slices of chicken breast into the heated/oiled pan and sprinkle 1 tsp (per chicken breast) Italian seasoning mixture over the slices.
4. Cook both sides of each chicken breast slice for approximately 2 minutes (or until fully cooked).

Place a serving size of linguine (or other pasta) on a plate and spin/twist the pasta to form a nest.  Add chicken on top of the nest of pasta and lightly cover with sauce.

Enjoy!  Om nom nom!

Chicken Alfredo