Fettuccine Alfredo With Roasted Chicken and Romano

• 1/2 cup (125 ml) butter
• 1/4 cup (60 ml) heavy or whipping cream
• 1 cup (225 ml) grated parmasan
• 1/8 tsp (1 ml) nutmeg
• 1 tsp (5 ml) chopped fresh parsley
• salt, to taste
• black or white pepper, to taste
• 3/4 lb (.3 kg). fresh fettuccine
• 1 lb (.5 kg). roasted chicken breast, cut into strips
• 3 or more Romano tomatoes, diced small

1. Pour butter and cream into shallow oven-proof dish, and place in 200 degree (90 C.) oven while boiling water for pasta.
2. Cook pasta until al dente.
3. Drain pasta.
4. Remove cream mixture serving bowl from oven and toss with pasta; coat well.
5. Add chicken, diced tomatoes, parmasan, nutmeg, salt, and pepper; incorporate well.
6. Top with cheese and parsley.

butter, whipping cream, nutmeg, parsley, salt, black, fresh fettuccine, chicken, romano tomatoes

Taken from online-cookbook.com/goto/cook/rpage/00128F (may not work)