ROASTED GARLIC & SUN-DRIED TOMATO CHICKEN FETTUCCINE ALFREDO

INGREDIENTS

• 225g fettuccine pasta
• 4 tbsp unsalted butter, divided
• 2 boneless chicken breasts
• 1 tsp Italian Herbs Seasoning
• 2 tbsp extra virgin olive oil
• Pink Himalayan Salt and Black Pepper Ground 
• 3 cloves garlic, minced
• 1 ½  tbsp all-purpose flour
• 1  tbsp tomato paste
• 1 tsp Basil Rubbed
• 1 3/4 cups milk
• 2-3 tbsp Roasted Garlic & Sun-dried Tomato Seasoning
• ⅓ cup of cream cheese (or heavy cream)
• ½  cup freshly grated Parmesan
• 2 tbsp chopped fresh parsley leaves

INSTRUCTIONS

1. Boil water in a large pot and cook the pasta as per the instructions on the package
2. Season chicken with olive oil, Italian Herbs seasoning, Pink Himalayan Salt and Black Pepper Ground 
3. Heat 1 tablespoon of butter in a large pan over medium-high heat. Cook the chicken for 5-7 minutes each side, depending on the thickness of the breast. Let it rest for 5 minutes before slicing, then set aside
4. Add the remaining butter to the pan. Throw in the garlic and let it simmer for a minute or two, until aromatic. Whisk in the tomato paste, flour, and Basil Rubbed until lightly caramelized, about 1 minute
5. Gradually pour the milk followed by the Roasted Garlic & Sun-dried Tomato Seasoning and continue whisking for about 5 minutes. Add the cream cheese and Parmesan and keep whisking for 2 minutes until the sauce is smooth. Add more milk if the sauce thickens too much
6. Add the fettuccine and sliced chicken to the sauce, and stir smoothly to combine. Season with salt and pepper, to taste
7. Top with Parmesan and parsley

Enjoy!