Chicken Mushroom Fettuccine Alfredo

One of our oldest recipes, Sergey and I amalgamated what makes good fettuccine alfredo from multiple recipes and added in unconscionable amounts of garlic and mushroom--surprising nobody.

I’m guessing this feeds three very hungry people or six lighter eaters.

Ingredients:

• 16 oz Fettuccine pasta (or linguine)
• 1 cup salted butter
• 1 cup heavy cream
• 2 cups grated parmigiano-reggiano cheese (or 8oz, whichever is less)
• 2lbs sliced mushrooms
• 2lbs fresh chicken breast
• 3 oz (approx.) peeled garlic
• Black pepper, red pepper, and 21 Seasoning Salute to taste

Directions:

1. Prep
   a. Wash/rinse the mushrooms
   b. Finely dice the garlic
   c. Cut the chicken into strips or small chunks
   d. Put half the cheese in a large mixing bowl
2. Fill a pot with water and set it to boil. Once boiling, add fettuccine or linguine and boil for package directed time.
3. Put the butter and garlic in a saucepan on the stove over low heat. Partway through melting, add heavy cream and lots of black pepper. Gently whisk together.
4. Put the chicken in a large non-stick skillet or wok and season with black pepper, red pepper, and 21 Seasoning Salute to taste. If you are Sergey, that means USE A LOT. Cook over medium-high heat until you can’t see pink anymore, stirring occasionally.
5. Once the chicken is cooked, add the mushrooms and continue stir-frying until the mushrooms are cooked down.
6. Once saucepan contents are fully melted, whisk again and pour over the cheese in the large mixing bowl. Let it sit like that for a few minutes.
7. Once the pasta is finished cooking, drain the pasta. Immediately add the pasta into the serving bowl and gently toss with tongs. Add the rest of the cheese and continue to toss.
8. Drain or strain all water from the chicken-mushroom mix and add to the serving bowl. Continue to toss the mixture until coated. Serve and eat!