Fettuccine Alfredo & Parmesan Crusted Chicken from http://www.lovepomegranatehouse.com

http://www.lovepomegranatehouse.com/2012/09/fettuccine-alfredo-parmesan-crusted.html

Fettuccine Alfredo

Servings: 6

Ingredients:

• 1 lb fettuccine pasta
• 2 tbsp butter
• 2 cloves garlic; minced
• 1 pint heavy whipping cream
• 1 cup grated parmesan cheese

Directions:

1. Bring a large pot of water to a boil. Add pasta and cook until al dente. Drain.

2. While pasta is cooking, melt butter in a medium sauce pan. Add garlic and saute until fragrant. Add heavy whipping cream and bring to a low simmer. Add parmesan cheese and stir until incorporated and melted.

3. Add cooked pasta to alfredo sauce and mix until pasta is covered.

Parmesan Crusted Chicken

Servings: 6

Ingredients: 

• 6 boneless chicken breasts
• 1/2 cup Panko bread crumbs
• 1/4 cup parmesan cheese; grated
• 1 tsp garlic powder
• 1 tsp oregano
• 2 eggs
• 3 tbsp butter

Directions:

1. Beat eggs in a bowl. Set aside.

2. In a plastic storage baggie, mix panko, parmesan cheese, garlic powder, and oregano.

3. One at a time, dip chicken breast in egg and then place in baggie containing breading mixture. Shake baggie to coat chicken.

4. In a large skillet, melt butter over medium heat. Pan-fry chicken until no longer pink in the center and crust is golden brown, about 4 minutes on each side.

I slice the chicken and place on top of Fettuccine Alfredo. But this chicken is also delicious on it's own with something else! This is probably our favorite dish and it never disappoints!