Chicken Alfredo Fettuccine (lemon)

Chicken Alfredo Fettuccine Cera Edgley 2006

1 lb boneless chicken breast ///1 tsp thyme
1 cup half and half ///¼ tsp oregano
2 TBS white flour /// ½ tsp red pepper
¼ cup shallot, chopped //½ tsp garlic powder
2 cups fettuccini pasta, cooked/// 1 TBS parsley, chopped
½ cup Parmesan cheese, grated ///1 TBS cooking oil
½ cup lemon juice /// 1 TBS butter


Heat up oil slightly in a frying pan. Saute chicken breasts and shallots in oil for 5 minutes or until golden brown. Add lemon juice to chicken and cook for an additional 10 minutes. Remove chicken – save chicken stock – transfer chicken into a casserole dish.

Melt butter in clean frying pan. Add flour to butter and stir for about 3 minutes. Slowly add half and half, stirring continuously. Add all spices and seasonings to sauce. Stir in chicken stock and keep stirring. Reduce heat and slowly stir in Parmesan cheese. Keep stirring until smooth. Pour sauce over chicken, cover and bake for 20 minutes at 350 degrees. Serve immediately over noodles.