Recipe by TheDancingCook
An easy, stove top dish for the busy cook; it's flavorful and rich. Serve this as a busy weeknight dinner or fancy it up for dinner guests and serve with a vegetable, salad, bread and some wine. Please note: you must use butter, no substitutions. This recipe is courtesy of Southern Living magazine.
Top Review by Amy Martin KV
SO good! I made this with leftover roasted chicken and angel hair because I think those noodles work better with thin sauces. I also put the garlic in at the beginning as soon as I started the butter melting so that it would be nice and soft, and I used fresh parsley. It was just amazing, and we'll have it again for sure!
- 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
Directions See How It's Made
- 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.