Chicken Alfredo (Olive Garden's)

By McLean

Ingredients

• 1 lb. boneless, skinless chicken breast
• 4 tablespoons olive oil (divided in half)
• 1/2 teaspoon red pepper falkes
• 1/2 cup onion (chopped and divided)
• 2 garlic cloves (chopped and divided)
• 1 teaspoon Oregano (dried)
• 1 cup white wine
• 1/2 cup whipping cream or half and half
• 1/2 cup plus 1 teaspoon parmesan cheese (grated)
• 1 lb. fettuccine or linguine
• 1 teaspoon pepper (ground)
• 2 teaspoons parsley flakes

Preparation

Step 1

Place 6 quarts of water in a large pot and bring to a boil. Add salt and pasta and cook until done.

White water is coming to a boil, heat a large skillet over medium heat. Add 2 teaspoons olive oil, 1/4 cup onion, 1/2 garlic and red pepper flakes. Add chicken pieces to skillet and sauté until done (about 4 minutes). Remove chicken

Add remaining oil, onion and garlic o skillet and salute about a minute. Add white wine (take skillet off stove while adding the wine to prevent ire) and continue to cook over medium heat until reduced in half (about 5 minutes).

Lower heat to simmer and add cream and parmesan cheese. Stir util thicken (about 2 minutes). Add parsley flakes and stir.

Drain pasta and reserve 1 up of pasta water in case you need it. Add past to sauce and mix. (If pasta is too thick at this point add the reserved past water). Place all but a few pieces of chicken in the pasta.

Pour pasta into a serving bowl, place remaining chicken on top.

Sprinkle with remaining cheese and some parsley.