2 chicken breasts cut in half lengthwise<\/p>\n
\u00bd tsp garlic powder<\/p>\n
Salt & pepper to taste<\/p>\n
Flour for dredging<\/p>\n
1 tbsp olive oil<\/p>\n
3 tbsp butter divided<\/p>\n
8 oz uncooked fettuccine<\/p>\n
4 oz cream cheese (I used \u00bd block of Philly) softened<\/p>\n
1 c heavy\/whipping cream<\/p>\n
\u00bc c chicken broth<\/p>\n
2 large cloves garlic minced<\/p>\n
1 c freshly grated parmesan cheese<\/p>\n
Directions:<\/strong><\/p>\n Prepare all the ingredients.<\/p>\n Place a large pot with salted water on the stove and turn the heat to high.<\/p>\n Add the fettuccine and cook until firm to bite. Drain and rinse with cold water to stop the cooking process.<\/p>\n Slice the chicken breasts into thin cuts.<\/p>\n Season the chicken slices with salt and pepper.<\/p>\n Dredge the chicken slices in flour and coated them well.<\/p>\n