Chicken Alfredo Over Egg Noodles


1 lb package of wide egg noodles
4 chicken boneless, skinless chicken breasts
1 onion, chopped
2 cloves garlic, minced
salt and pepper to taste
1/4 cup sun dried tomatoes (optional)
1 tablespoon chopped fresh basil leaves
1 tablespoons fresh parsley, chopped

½ cup butter
2 cloves garlic, minced
2 cups heavy cream
¼ teaspoon white pepper
½ cup grated parmesan cheese
¾ cup mozzarella cheese for sauce

In large skillet, heat oil over medium-high heat saute the onion and garlic until tender. Add chicken and brown nicely on both sides. Cook 15 to 18 minutes or until juice of chicken is clear when center of thickest part is cut. Remove from heat; cover to keep warm.

Boil pasta as directed and drain well. Return to pot but off the heat just to absorb excess liquid.

Melt butter in a medium saucepan over medium-low heat. Add the garlic, cream, white pepper and bring the mixture to a simmer. Stir often. Add parmesan cheese and simmer the sauce for 8-10 minutes or until the sauce has thickened and become smooth. Add the 3/4 cup of mozzarella cheese and cook until smooth. Add sundried tomatoes as the last step.

Serve chicken over egg noodles and pour alfredo sauce over entire dish. Sprinkle with fresh parsley and chopped basil.


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