Easy Alfredo Sauce/ With Grilled Chicken

• 1 Stick unsalted butter
• 3 oz. cream cheese(room temp)
• 2 Tablespoons flour
• 1 cup fat free half and half
• 1/2 cup grated parmesan cheese
• salt & pepper to taste
• 1/2 large sweet onion/diced
• 1/2 pkg fresh baby spinach
• 1/2 pkg fresh mushrooms(cut in small pieces)
• 1 teaspoon minced garlic
• 2 Tablespoons olive oil
• 1 pkg fresh fettuccini, cooked
• 2 large bone in, chicken breasts
• 2 Tablespoons olive oil
• salt and pepper to taste

1. Before cooking the sauce, sprinkle salt, pepper and olive oil on chicken breats and grill. Allow to rest and remove bones and cut into bite size pieces.
2. Saute onions in olive oil until clear, add mushrooms and garlic and continue sauting about 5 minutes still over low heat, add spinach and cook until it is wilted. Remove and set aside for later.
3. In a sauce pan melt butter over low heat( do not burn or it will have a nutty taste), with a wisk, mix in the cream cheese and wisk until combined. (At first it will seem like it won't combine, but keep stirring until you do)Once you have the butter and cream cheese mixed pour in the half and half, the flour and continue to wisk. Once the mixture heats up and the cream cheese mixture and milk have combined into a smooth cream, add salt, pepper and parmesan cheese and stir until combined. Let sit for a few minutes to thicken.
4. Cook your fettuccini, by following directions on package.
5. Drain.
6. To assemble, add the spinach and mushroom mixture to the alfredo sauce and reheat on low for a few minutes. Add the chicken and alfredo sauce to fettuccini and toss until all noodles are coated.

unsalted butter, cream cheeseroom temp, flour, parmesan cheese, salt, sweet onion, baby spinach, garlic, olive oil, fresh fettuccini, bone, olive oil, salt

Taken from www.epicurious.com/recipes/member/views/easy-alfredo-sauce-with-grilled-chicken-1200129 (may not work)