Fettuccine Ricardo

• 12 ounces fettuccine
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 minced garlic cloves
• 6 ounces chicken breasts, cut in 1/2-inch cubes
• 6 ounces diced fresh zucchini or 6 ounces summer squash
• salt & pepper
• 1/2 cup whipping cream
• 1/2 cup sour cream
• 3 cups cheese (2 parts Parmesan and 1 part Romano)

1. Cook fettuccine according to directions on the package, drain.
2. In a large skillet, saute' garlic in butter over medium heat until pale golden, about 1 minute.
3. Add chicken and cook until lightly brown and cooked through.
4. Add zucchini, salt and pepper, cook for 2-3 minutes until squash is crisp tender. Add cooked fettuccine, whipping cream, sour cream- stir to combine and heat through. Add cheeses and serve.

fettuccine, butter, olive oil, garlic, chicken breasts, fresh zucchini, salt, whipping cream, sour cream, cheese

Taken from www.food.com/recipe/fettuccine-ricardo-453690 (may not work)