Purple Chicken Garlic Alfredo

• 1 12 lbs chicken breasts, in a bowl cut into cubed peices
• 1 14 cups sangiovese italian red wine (for marinating)
• 2 tablespoons garlic, minced
• 2 teaspoons salt
• 1 onion, chopped
• 2 tablespoons olive oil
• 14 cup butter
• 1 lb fettuccine
• 2 tablespoons salt
• garlic alfredo sauce

1. With the cutting board cut the chicken into cubed pieces.
2. Chop the onion into peices.
3. In a small or medium bowl, place the chicken, minced garlic, with 3/4 cups of the red Sangiovese wine, salt, and let marinate in the fridge for an hour or longer.
4. Leave the onions aside in the fridge.
5. After 45 minutes of the chicken being marinated start cooking the pasta in 1 large pot heat water until boling, then place pasta with the 2 tablespoons of salt.
6. Let it cook until the pasta is soften.
7. Then in a large skillet pan, place in the butter with the olive oil in medium high heat and place the onions for about 3 to 6 minutes Then place the chicken in and mix it around with the onions and the juices.
8. Let simmer for about 7 to 8 mins and cover stiring everyone 1 or 2 min med high heat.
9. Then place 1/2 cup of sangiovese red wine on top of the chicken, then let simmer and cook without cover for another 6 to 7 min until you notice tha the wine is drying a little.
10. When pasta is done place the Alfredo sauce then the chicken together in the pot.
11. Mix in together the pasta with the chicken so the pasta gets the taste of the wine, and mixes with the alfredo sauce.

chicken breasts, sangiovese italian red wine, garlic, salt, onion, olive oil, butter, fettuccine, salt, garlic

Taken from www.food.com/recipe/purple-chicken-garlic-alfredo-422294 (may not work)