Chicken Fettuccini Alfredo

• 2 large chicken breasts
• 2 cups low sodium chicken broth
• 1 lb fettuccine pasta
• 2 cups heavy cream
• 4 garlic cloves, very finely minced
• 2 large egg yolks
• 14 cup chopped Italian parsley
• 2 cups freshly grated parmigiano-reggiano cheese
• salt & freshly ground black pepper

1. Put 2 cups stock and chicken breasts into pot, bring to boil.
2. Cover, simmer 5 minutes, turn chicken, cover, simmer 5 additional minutes.
3. Turn off heat, rest covered 15 minutes.
4. Remove chicken, reduce stock to 1 cup.
5. When cooled, slice chicken into thick slices.
6. Add garlic, pepper, and cream to reduced stock; bring to simmer; turn off heat.
7. Temper egg yolks with cream mixture; wisk tempered egg mixture into the cream mixture.
8. Cook pasta 1 minute less than you normall would; drain; return to cooking pot; stir in parsley, 1 cup of cheese, and sauce; cover; let sit for 1 minute.
9. Add chicken and remaining cheese; stir; allow to rest for 1 more minute.
10. Enjoy!

chicken breasts, chicken broth, pasta, heavy cream, garlic, egg yolks, italian parsley, freshly grated parmigiano, salt

Taken from www.food.com/recipe/chicken-fettuccini-alfredo-417025 (may not work)