Provencal Chicken Alfredo

This chicken alfredo draws on the delicious flavors of southern France. Creamy and delicious, this pasta is sure to be a wonderful close to a long day.

Servings: 4-6

Ingredients:

• 3/4 Cup Olive Oil
• 4 Large Garlic Cloves (keep the cloves in their skin)
• 2 Tbs. Butter
• 1/3 Cup Vermouth
• 1/2 Tbs. Lemon Juice
• 3 Tbs. Flour
• 1 Tsp. Oregano
• 1 Tsp. Thyme
• 1/4 Tsp. Sage
• 2 Chicken Breats
• Salt
• Pepper
• 1/2 Package Fettuccine Noodles
• 2 Cups 2% or Whole Milk

Directions:

Poor Olive Oil into a small sauce pan and melt the butter into the pan. Put cloves into pan once the butter is melted. The cloves need to be partially submerged in the oil/butter mixture. Cook on low heat for 8 minutes. After the eight minutes, take two forks and remove the skin on the garlic. After the skin is removed, mash the garlic clove in the oil. If there are any crispy pieces of garlic, remove these.

Add the vermouth to the oil mixture and whisk. Reheat the sauce. Add lemon juice into sauce pan. Add flour, oregano, thyme, and sage into sauce and whisk until all lumps are smooth. Remove from heat.

Cube and grill the two chicken breasts in a separate skillet. Before grilling the chicken, add about 1-2 Tbs. of olive oil to help distribute the heat evenly. Salt and pepper lightly. Tip for browning: after the chicken is cooked, take a paper towel and soak up the excess moisture in the bottom of a pan by rubbing it around with a fork or spoon. Allow the chicken then to cook on the dry skillet until golden.

After the chicken is grilled, return focus back to sauce. Put sauce pan back on low heat and cook for about 2 minutes. Whisking instead of stirring. Slowly add the milk while whisking. Increase heat to medium temperature, whisking constantly to ensure it is completely mixed. Heat util the sauce is thick (approximately ten minutes). Once the sauce is thick and hot, salt and pepper to taste. Then, add the grilled chicken pieces and mix with a spoon.

Bring water to a boil in a large stew pot. Once the water is boiling, add Fettuccine noodles and reduce heat to a simmer. Fettuccine noodles take about 10-15 minutes to cook because they are thicker. After this time, test a noodle, if it is not soft and limp continue cooking. Once cooked, turn off burner, strain noodles, and rinse the noodles with hot water while in strainer then poor the noodles back into pot to keep warm.

Poor sauce over the noodles and serve with green beans (I just warm up frozen green beans) and garlic bread (my recipe will be posted shortly). My wine suggestion would be a nice red wine mix, the wine we had was Fluer De Lyeth Proprietary 2009 blend and it was delicious!

Enjoy!!!

Caution: Please, note that the Vermouth still has some alcohol content in the sauce. If you would prefer to not use alcohol, add another tablespoon of lemon juice and a quarter cup more of milk.