1/2 box of fettuccine noodles
1 pound chicken strips or tenders
3 cups milk
4 tablespoons butter
1/2 cup flour
1/2 cup Parmesan cheese
1 teaspoon white pepper
1/4 cup white wine
1/4 cup heavy cream
1 teaspoon minced garlic
2 tablespoons chicken base
salt and pepper to taste
2 tablespoons butter
1/2 teaspoon basil
1/4 teaspoon garlic
1 tbsp olive oil
1/2 tsp oregano
1 cup diced tomatoes
1/2 cup of olives
You can use any of your favorite vegetables. (Broccoli, California Blend, etc.)
Cook noodles according to box instructions, strain and set aside.
Rinse chicken, add chicken spices and olive into a air-tight container. Cover and shake the bowl to coat chicken with spices and oil. Set aside in refrigerator until ready to use.
In a medium skillet melt butter then gradually stir in flour. Continue to stir until mixture become a paste and golden brown. (Making a roux.)
On medium high heat stir in milk, whip cream, onion powder, garlic, chicken base, white pepper, and wine. Bring to a boil.
Remove from heat and gradually stir in roux. Place back on medium heat and continuously stir until sauce thickens. Once sauce reaches your desired thickness remove from heat. (*Note sauce should be able to coat the back of a spoon.*)
Once removed from the heat stir the cheese into the sauce until well incorporated.
In another skillet melt additional 2 tbsp of butter then add in chicken strips and cook on both sides until golden brown and done.
Remove chicken from skillet onto a plate and set aside.
Add ½ tsp olive into same skillet then add vegetables, oregano and sauté. Then set aside.
In a large bowl add noodles and ladle on enough sauce to coat noodles then place noodles on serving plate.
In the same bowl add chicken and coat with sauce then place on top of noodles.
Arrange vegetables around serving dish then chop fresh parsley for garnishment.
Use any remaining sauce as desired.