CHICKEN DISH OF THE WEEK

Hello ladies and gents this is the viking telling you that today

CHICKEN ALFREDO

INGREDIENTS
2 tbsp. extra-virgin olive oil
2 boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
1 1/2 c. whole milk
1 1/2 c. low-sodium chicken broth
2 cloves garlic, minced
8 oz. fetuccini
1/2 c. heavy cream
1 c. freshly grated Parmesan
Freshly chopped parsley, for garnish
DIRECTIONS

1. In a large skillet over medium-high heat, heat oil. Add chicken and season with salt and pepper. 
2. Cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then slice. 
3. Add milk, broth, and garlic to skillet. Season with salt and pepper and bring to a simmer. Add fettuccine, stirring frequently for about 3 minutes. 
4. Let cook until al dente, 8 minutes more. 
5. Stir in heavy cream and Parmesan until combined. Simmer until sauce thickens. 
6. Remove from heat and stir in sliced chicken. Garnish with parsley. 

That looks really yummy dont you think i hope you liked this post and as always have a chilled day from the viking