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Title: Chicken Alfredo
Categories: Poultry, Pasta, Dairy, Cheese
Yield: 4 servings

8 oz Uncooked fettuccine
2 Boned, skinned chicken
- breasts
1/2 ts Salt; divided
1/4 ts Pepper; divided
2 ts Olive oil
6 tb Butter; in cubes
2 c Heavy whipping cream
3/4 c Grated Parmesan cheese;
- divided
1/2 c Grated Romano cheese
1/8 ts Ground nutmeg
2 lg Egg yolks; lightly beaten
Minced fresh parsley; opt

Cook fettuccine according to package directions.
Meanwhile, sprinkle chicken with 1/4 teaspoon salt and
1/8 teaspoon pepper. In a large skillet, cook chicken in
oil over medium heat, 8-10 minutes, turning once. Remove
and let stand at least 5 minutes.

In the same skillet, melt butter over medium-low heat.
Stir in cream, 1/2 cup Parmesan cheese, Romano cheese,
nutmeg, and remaining1/4 teaspoon salt and 1/8 teaspoon
pepper.

In a small bowl, whisk egg yolks; stir in a small amount
of hot cream mixture into egg yolks. Return all to the
pan, stirring constantly. Cook and stir over medium-low
heat until sauce has thickened slightly and a
thermometer reads 160°.

Drain fettuccine; serve with Alfredo sauce, sliced
chicken and remaining 1/4 cup Parmesan cheese. Garnish
with minced fresh parsley.

Test Kitchen, Milwaukee, Wisconsin

Makes: 4 servinbgs

RECIPE FROM: https://www.tasteofhome.com

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