Chicken Fettuccini Alfredo

1/2  cup		country crock butter
2  cups		heavy whipping cream
1/4  cup		whole milk
3		cloves of garlic
40  ounces		giant parmesian cheese
1/2  cup		fresh chopped parsley
1/4  cup		mozarella cheese
1  lb.		boneless skinless chicken breast
16  ounces		whole wheat fettuccini noodles dry
2  tablespoons		extra virgin olive oil

Tip: Click on the ingredient links to learn the nutritional information for all the Chicken Fettuccini Alfredo ingredients. The serving size for any ingredient in Chicken Fettuccini Alfredo may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

In a medium sauce pan melt the butter over medium heat. Add cream and milk simmer for 10mins, and then add garlic and cheeses. Season the sauce with cayenne pepper, salt, and black pepper to taste. Whisk quickly heating through. Let simmer to thicken up to the consistency that you prefer. Stir in parsley and serve.

Season chicken with garlic salt, Lawry’s seasoning salt, and lemon pepper. Add olive oil to large sauce pan over medium-high heat. Cook chicken. Cut chicken up in small chunks.

Meanwhile
Cook noodles in salted water. Drain noodles.

Put sauce and chicken into a pot with the noodles and stir until noodles and chicken are coated with sauce. Or you can serve noodles on a plate, add chicken, and sauce over the noodles.