Fettuccine with chicken in creamy Alfredo sauce

Ingredients:

• 450 g fettuccine pasta
• 450 g chicken breast fillet, cut into 2.5 cm thick strips.
• 0.5 cups premium flour
• 1/4 cup olive oil
• 3 tablespoons salted butter
• 2 cloves of garlic, grated
• 2 cups heavy cream
• 2 tbsp. grated parmesan
• 2 tbsp finely chopped fresh parsley

Preparation:

1. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions for about 8 minutes. Drain and set aside.
2. Sprinkle the chicken fillet with 1 teaspoon of salt and a little pepper. Dredge in flour and shake off any excess.
3. In a large skillet, heat the vegetable oil and butter over medium-high heat until the butter melts. Carefully place the chicken breasts in the skillet. Add the grated garlic. Cook until golden brown and cooked through, 4–6 minutes. Transfer to a plate and set aside.
4. Pour the cream into the same pan and bring to a boil. Stir in the Parmesan cheese. Add the fettuccine to the sauce and toss to coat well. Add the chicken and toss gently. Sprinkle with parsley and serve immediately.