Easy Alfredo

You can make Alfredo sauce your own way - and in less time than it takes to cook the chicken.

BRAD'S CLASSIC CHICKEN ALFREDO

(For 4)

1/2 box fettuccine or your favourite pasta; 2 free-range chicken breasts (preferably bone-in, skin-on); 1/3 cup organic local cream (your choice - anywhere from 10% to 35%, depending on how bold you're feeling); 1/3 cup organic local milk; 2 tbsp organic local butter; 5-7 cloves organic garlic, sliced; Kosher salt and Fresh black pepper; 1/2 bunch fresh Italian parsley chopped; Parmesan to taste.

Roast the chicken in a pre-heated 400 degree oven drizzled in olive oil and seasoned well until 170 degrees at the interior or until juices run clear when pricked (about 35-40 minutes). Let rest 5-10 minutes after it's done before cutting.

Meanwhile, boil pasta in generously salted water.

In a saucepan, heat butter to a light smoke, and add garlic - sauté for about 1-2 minutes. Season generously and then add milk and cream. Whisk and simmer low for about 2-3 minutes. If you like thick alfredo sauce, mix about a tbsp of corn starch with a splash of cold water until dissolved, and whisk that into the simmering sauce.

Toss sliced cooked chicken into sauce.

Drain the pasta and return to the pot. Dump in the sauce mixture and toss. Toss in some parsley and garnish with fresh Parmesan and extra salt and black pepper to taste.

Note - this is not for the waist-watcher ;)