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Chicken Alfredo: Forever An Italian Favorite
 There's a reason Chicken Alfredo is an Italian classic. This dish is well worth the time and effort that it takes to make it. Ingredients: 3 tablespoons olive oil 1 tablespoon fresh or jarred garlic 1 teaspoon dry parsley 1/2 teaspoon pepper 1/4 teaspoon salt 1 tablespoon creole seasoning 1/2 teaspoon basil 4 ounces (1/2 package) cream cheese 1/4 cup (1/2 stick) butter 1 cup milk 1/2 cup Parmesan, Romano, Asiago cheese blend (kraft; you can buy it in the refridgerated section with the Parmesan cheese) 1 16 ounce package of Fettuccine Steps: Cut the chicken into strips 3/4" to 1" wide. Put the olive oil into a skillet, and heat over medium heat. While the olive oil is heating, season the chicken strips with the garlic, parsley, pepper, salt, creole seasoning, and basil. Mix well making sure to evenly coat the chicken with seasonings.  Place the chicken in the heated oil, and cook thoroughly. While the chicken is cooking, heat the cream cheese and butter in a sauce pan. Stir occasionally with a whisk slowly adding milk to the cheese and butter mixture.  When the cheese and butter have completely melted together, add the Parmesan cheese blend, making sure to keep stirring the mixture until the cheese has melted.  When you have completed the sauce, the chicken should be done cooking. Place the chicken in a container and pour the sauce over it. Cover the mixture with a lid, and place aside. In a large pot, heat water to boiling, and add Fettuccine. Cook until al dente, then drain pasta. Place pasta into a large serving dish, and pour the chicken and sauce mixture over the pasta, and mix well. Serve this dish with garlic bread, and enjoy! 
           
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