Chicken Fettuccine Alfredo

• 4 large chicken breasts
• 2 pints heavy whipping cream
• 16 oz (448 grm). mozzarella cheese
• 1 clove garlic, diced
• 2 tbsp (30 ml) sweet basil
• 2 tbsp (30 ml) oregano
• 2 cups (475 ml) parmesan cheese
• 2 tbsp (30 ml) butter
• 1 lb (.5 kg). box fettuccine pasta

1. Boil chicken breasts then shred, put to side.
2. In large skillet melt 1 tbsp (15 ml) butter; when almost melted, add diced garlic.
3. When garlic is browned, add shredded chicken.
4. Cook chicken to a golden brown; set aside.
5. In a separate large saucepan, melt 1 tbsp (15 ml) butter, adding heavy whipping cream,sweet basil and oregano; bring to soft boil.
6. Add mozzarella and parmesan to thicken sauce.
7. Add chicken when sauce is thick; simmer for 15-20 minutes.
8. While simmering sauce, cook pasta and drain.
9. To serve, spoon sauce over pasta.

chicken breasts, cream, mozzarella cheese, clove garlic, sweet basil, oregano, parmesan cheese, butter, pasta

Taken from online-cookbook.com/goto/cook/rpage/001BE4 (may not work)