1 LB. Pasta (fettucini or spaghetti) 1 Lemon
1/4 cup white wine 2 8 ounce chicken breasts
1 quart heavy cream 1 clove garlic
1/4 cup parmesean cheese 1 pinch salt, pepper, parsley
Place white wine, heavy cream, lemon, garlic, salt, and pepper in a sauce pan and simmer over medium heat until thickened (about 7 minutes).
Place chicken breasts into sautee pan and cook until done.
At the same time, cook the pasta according to the box directions.
When pasta and chicken are done, place one chicken breast over one serving of pasta and cover with white wine sauce.
Serves 2 people.
