Chicken and Fettuccini Alfredo

Ingredients

• 2 -4 whole boneless skinless chicken breasts
• 12 cup flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3 tablespoons extra virgin olive oil
• 4 garlic cloves (minced)
• 8 ounces fettuccine pasta
• 2 -4 slices mozzarella cheese (1 slice per chicken breast)
• 8 tablespoons butter
• 1 12 cups heavy whipping cream
• 34 cup parmesan cheese (grated)
• 14 teaspoon white pepper
• 12 teaspoon granulated garlic
• 12 cup mozzarella cheese (shredded)

Instructions

1. DIRECTIONS FOR ALFREDO SAUCE:.
2. Melt butter in a small saucepot over low heat.
3. Remove from heat, and add the cream, grated parmesan, white pepper, and garlic powder.
4. Place the pot back onto the low heat, and stir until ingredients are combined.
5. DO NOT BOIL.
6. Add the mozzarella cheese, and stir until cheese is melted and the sauce is smooth.
7. Set the sauce aside, while you prepare the chicken breasts.
8. DIRECTIONS FOR CHICKEN:.
9. Preheat oven to 375 degrees F.
10. Sprinkle chicken with salt and pepper and dredge in the flour.
11. Place olive oil in a large skillet over medium heat.
12. Add the chicken to the skillet and brown on both sides (3-4 minutes per side).
13. Place chicken into a baking dish that has been sprayed with Pam.
14. Place a slice of mozzarella cheese on top of each breast.
15. Pour the sauce over the chicken, and bake 15 to 20 minutes, or until the chicken is done all the way through.
16. While the chicken is in the oven, cook the fettuccini according to the package instructions.
17. Place the chicken breasts onto a serving plate, and place the cooked fettuccini into a serving bowl.
18. Spoon a little sauce over each chicken breast, and the rest of the sauce onto the fettuccini, swirling the fettuccini around to coat it well.