Rich Chicken Alfredo

• 1/2 cup Italian salad dressing
• 10 ounces boneless skinless chicken breasts, cut into 1/4-inch slices
• 4 ounces uncooked fettuccine
• 1/4 cup butter, cubed
• 2 teaspoons all-purpose flour
• 3/4 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• Dash pepper
• 3/4 cup half-and-half cream
• 1/3 cup shredded Parmesan cheese

1. Place salad dressing in a small resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 15 minutes. Drain and discard marinade.
2. Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook chicken over medium heat until no longer pink; remove and keep warm.
3. In the same pan, melt butter; whisk in the flour, Italian seasoning, garlic powder and pepper. Stir in cream. Bring to a boil; cook and stir until thickened. Stir in cheese and chicken; heat through. Drain fettuccine. Serve chicken mixture with pasta.

italian salad dressing, chicken breasts, fettuccine, butter, flour, italian seasoning, garlic, pepper, cream, parmesan cheese

Taken from www.tasteofhome.com/recipes/rich-chicken-alfredo/ (may not work)