Chicken Alfredo

INGREDIENTS

• 2 tbsp extra-virgin olive oil
• 2 boneless, skinless Crysbro chicken breasts
• Salt
• Freshly ground black pepper
• 1 1/2 cups whole milk
• 1 1/2 cups low-sodium chicken broth
• 2 cloves of garlic, minced
• 8 oz. fetuccini
• 1/2 cup heavy cream
• 1 cup freshly grated Parmesan
• Freshly chopped parsley, for garnishing

DIRECTIONS

1. In a large skillet over medium-high heat, heat oil. Add chicken and season with salt and pepper. Cook until golden and cooked through, 8 minutes per side. Let it rest for 10 minutes, then slice. 
2. Add milk, broth, and garlic to the skillet. Season with salt and pepper and bring to a simmer. Add fettuccine, stirring frequently for about 3 minutes. Let cook until al dente, for 8 minutes more. 
3. Stir in heavy cream and Parmesan until combined. Simmer until sauce thickens. 
4. Remove from heat and stir in sliced chicken. Garnish with parsley.