Chicken Fettuccine Alfredo

Ingredients

• Whole wheat pasta

  Dry

  16 oz or 454g

• Butter

  Salted

  6 tbsp or 85g

• Garlic

  Raw

  1 tbsp or 9g

• Wheat flour

  White, all-purpose, enriched, bleached

  2 tbsp or 16g

• Whole milk

  3.25% milkfat, with added vitamin D

  1 ½ cup or 366g

• Half and half cream

  Fluid

  1 ½ cup or 363g

• Parmesan cheese

  Grated

  ½ cup or 50g

• Romano cheese

  ½ cup, grated or 50g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Chicken breast

  Broilers or fryers, meat only, cooked, roasted

  5 breast, bone and skin removed or 860g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Butter

  Salted

  1 tbsp or 14g

Directions

1. Cook pasta according to package directions; drain.
2. While pasta cooks, melt butter in a medium saucepan over medium heat. Add garlic, and cook, stirring often, until fragrant, about 1 minute. Add flour, and cook, stirring constantly, 1 minute. Gradually whisk in milk and cream; bring to a simmer, and cook, stirring often, until thickened, about 10 minutes. Remove from heat; whisk in cheeses, ½ teaspoon of the salt and ¼ teaspoon of the pepper. Cover and keep warm.
3. Pound the chicken breasts to an even thickness with the bottom of a wide jar or glass. You can also use the bottom of a small frying pan.
4. Lightly season the chicken with salt and pepper.
5. Heat a frying pan large enough to fit the chicken in a single layer over medium-high heat. When it is quite hot, add the olive oil (or butter, if using). Swirl the pan so it is lightly covered with the olive oil.
6. Reduce the heat to medium. Add the chicken breasts. Cook undisturbed for just about 1 minute to help them get a little golden on one side (you are not actually searing or browning them).
7. Flip each chicken breast over.
8. Reduce the heat to low.
9. Cover the pan with a tight-fitting lid. Set a timer for 10 minutes, and walk away. Do not lift the lid; do not peek.
10. After 10 minutes have elapsed, turn off the heat. (If you have an electric stove, remove the pan from the heat.) Reset the timer for 10 minutes and leave the chicken breasts in the pan. Again, do not lift the lid; do not peek.
11. After the 10 minutes are up, uncover and your chicken is done. Make sure there is no pink in the middle of the chicken breasts. If you want to be absolutely sure it is cooked, you can use an instant-read thermometer to check -- the chicken should be at least 165°F.
12. Remove from heat, and let rest 5 minutes before slicing.
13. Note: You can make your boneless skinless chicken breasts even juicier and more flavorful with a super-quick brine. Even just 15 minutes in a simple brine will make them juicier.
14. Divide pasta among serving bowls; top with chicken slices and Alfredo sauce.

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