Ingredients:
12 ounces fettuccine, cooked and drained
1/2 cup butter
1 clove garlic, minced or crushed
2 tablespoons dried parsley
2 tablespoons dry white wine
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 cup parmesan cheese, freshly grated
4 boneless skinless chicken breasts, cut into strips or 4 chicken tenders, about 1 pound
1/2 cup slivered almonds, toasted
Directions:
Preheat oven to 300 degrees; bake almond slivers on an ungreased cookie sheet for 5-7 minutes or until browned.
Meanwhile, in a saucepan, boil water and cook fettuccine according to package directions; drain and keep warm in a covered 2 quart casserole dish.
Melt butter in a large skillet over medium to high heat, stirring constantly.
Butter will begin to be frothy like and bubble, then brown.
Add the chicken, garlic and toasted almonds; cook about 5 minutes or until chicken is done.
Stir in the parsley, wine, lemon juice and salt.
Add chicken and sauce to noodles, toss to coat.
Sprinkle with fresh grated parmesan and serve.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.