Ingredients:
1 16 oz pkg fettuccini
4 Tbs butter
3 Cups heavy whipping cream
2-3 Tbs flour
1/2 tsp salt 1/4 tsp pepper (or to taste)
1/4 cup shredded Parmesan cheese
Dash of ground nutmeg
3 chicken breasts, cubed and cooked
16 oz of sliced mushrooms, sauted in butter until softened.
Grated Parmesan cheese
Freshly ground pepper
Directions:
Cook fettuccini according to package directions. While it's cooking, begin the alfredo.
In a bowl, combine whipping cream, flour, and salt and pepper until smooth. I use a wire whip. In a 3 quart saucepan, melt butter over med-high heat. Pour cream mixture into hot butter and stir. Heat slowly to boiling, stirring regularly to keep from cooking to the bottom of the pan. Low boil for 1 minute and remove from heat. (Sauce will thicken as it sits. If you like it less thick, you can add a little milk. If you like it thicker, you may whisk in a little more flour.)
Once removed from heat, add 1/4 cup Parmesan and stir until melted. Add a dash of ground nutmeg and stir. It doesn't take very much, but you can add a little at a time until it's to your liking.
Serve over hot fettuccini and top with mushrooms, chicken, grated Parmesan cheese and fresh pepper.
