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Categories:
butter clove garlic parsley white wine lemon juice salt Parmesan cheese chicken breasts slivered almonds
Viewed: 12 - Published at: 7 years agoIngredients
- 12 ounces fettuccine, cooked and drained
- 1/2 cup butter
- 1 clove garlic, minced or crushed
- 2 tablespoons dried parsley
- 2 tablespoons dry white wine
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/4 cup parmesan cheese, freshly grated
- 4 boneless skinless chicken breasts, cut into strips or 4 chicken tenders, about 1 pound
- 1/2 cup slivered almonds, toasted
Method
- Preheat oven to 300 degrees; bake almond slivers on an ungreased cookie sheet for 5-7 minutes or until browned.
- Meanwhile, in a saucepan, boil water and cook fettuccine according to package directions; drain and keep warm in a covered 2 quart casserole dish.
- Melt butter in a large skillet over medium to high heat, stirring constantly.
- Butter will begin to be frothy like and bubble, then brown.
- Add the chicken, garlic and toasted almonds; cook about 5 minutes or until chicken is done.
- Stir in the parsley, wine, lemon juice and salt.
- Add chicken and sauce to noodles, toss to coat.
- Sprinkle with fresh grated parmesan and serve.
