Chicken Fettuccine Alfredo

1. To cook the pasta (of your choice), simply add to boiling water and let simmer until done.

2. Flatten your chicken breasts and place into an oiled skillet set on medium high heat. Spray with olive oil then season with salt, black pepper, and garlic powder. Flip the chicken over, season the other side (just one side with cayenne), and let the chicken finish cooking until it reaches 165 (F) internally. Remove from the pan once done.

3. Rinse out the pan and then put it on low heat – spray with oil then toss in your butter and let melt, and then add in the minced garlic and let toast until the garlic becomes just slightly brown. Once there, add in the milk, whipped Greek cream cheese, laughing cow cheese wedge, and then grated parmesan. Mix until smooth.

4. Once the sauce is smooth, add in a pinch of nutmeg and some freshly picked thyme leaves and mix together. Then finally add in your cooked pasta and mix until it’s all thoroughly coated.

5. To prep, add in the pasta at the bottom of the containers and then your sliced chicken over the top. Optionally, you can add more fresh thyme leaves over the top too and some fresh black pepper. Enjoy 🙂