Chicken Alfredo

• 12 cup Italian salad dressing
• 10 ounces boneless skinless chicken breasts (1/4 inch slices)
• 4 ounces uncooked fettuccine
• 14 cup butter, cubed
• 2 teaspoons all-purpose flour
• 34 teaspoon italian seasoning
• 12 teaspoon garlic powder
• 34 cup half-and-half cream
• 13 cup parmesan cheese

1. Place salad dressing in small Ziploc bag; add chicken.
2. Seal bag & turn to coat.
3. Refridgerate for 15 minutes.
4. Drain & discard marinade.
5. Cook fettuccine according to package directions.
6. In a large skillet, cook chicken over medium heat until juices run clear.
7. Remove & keep warm.
8. In the same pan, melt butter; whisk in the flour, Italian seasoning, garlic powder & pepper.
9. Stir in cream.
10. Bring to a boil; cook & stir until thickened.
11. Stir in cheese & chicken; heat through.
12. Drain fettuccine.
13. Serve chicken mixture with pasta.

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

Taken from www.food.com/recipe/chicken-alfredo-411204 (may not work)