Crouton’s Chicken & Shrimp Fettuccini Alfredo
I took a package of chicken breasts out of the freezer this morning but didn’t decide what to do with them until the afternoon. I knew there were a few shrimp in the freezer, so I decided on this and basically made it up as I went along. It was fun to prepare and cook, and easy too.
Crouton's Chicken & Shrimp Fettuccini Alfredo
- 1 skinless chicken breast
- 12 large shrimp, deveined
- 4 cloves garlic
- 1 tbsp olive oil
- ½ stick butter
- ¼ cup half & half
- white pepper
- ½ cup grated Parmesan cheese
- 1 lb fettuccini
Directions
Chicken & shrimp: slice chicken into strips. Sauté chicken and garlic in olive oil over medium heat. Add shrimp last few minutes of cooking.
Alfredo sauce: melt butter in small saucepan, add half & half, white pepper to taste, Parmesan cheese, mix with whisk. Cook over low heat; do not allow to boil. If sauce doesn’t thicken after a few minutes of cooking, add more Parmesan.
Boil pasta. When pasta is cooked but still firm, drain and mix with Alfredo sauce. Serve with chicken & shrimp on top.
