Chicken fettuccine.

3 boneless chicken breasts
1 package (16 oz.) dry fettuccine
  noodles
2 quarts heavy whipping cream
1-1/2 tablespoons seasoning salt
2 tablespoons garlic powder
Pinch of black pepper
Pinch of parsley
1 stick of butter
8 oz. grated feta cheese
8 oz. grated Parmesan cheese

1. Cook chicken breast halfway in
large skillet with butter.

2. While chicken is cooking, boil
fettuccine noodles, aldente.

3. When chicken is mostly cooked,
cut into chunks.

4. Drain noodles, combine butter,
cubed chicken and remainder of
ingredients. Cream should almost
cover chicken--about 1-1/2 quarts.
Simmer over low heat until it starts
to thicken. Combine with noodles
in pot.

5. Continue to simmer until sauce
thickens.

6. Serve with garlic bread and
simple green salad

Serves about six.

JASON RANDALL 

MINNESOTA