CHICKEN LEMONADA

Chicken Lemonada image

This is a savory variant on a Fettichini Alfredo reciepe I found - it was my best attempt at duplicating a dish at a local resturant that's no longer here. recipe is a 1-1-1-1 ratio, but I doubled the sauce for a full box of pasta

Provided by James D

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup butter
2 cups cream
2 cups white wine
2 cups Italian cheese blend
1 (1 lb) box pasta (I usually use a thick fettichini type)
1 (16 ounce) bottle Italian salad dressing (vinagrettes work well too)
4 chicken breasts
2 tablespoons lemon juice
2 lemons

Steps:

Put chicken breasts in zip lock bag with italian dressing and marinate for at least 2 hours (I usually go overnight when possible).
Boil pasta per directions on the box.
Melt butter under medium low heat, add cream and wine, stir and slowly add cheese to melt (experiment with tempature and speed -- it can vary depending on cheeses used) add lemon juice after cheese is melted.
Grill or pan fry chicken breasts.
Spoon sauce over chicken and pasta, garnish with lemon slices.

Nutrition Facts : Calories 1868.5, Fat 130.4, SaturatedFat 61.5, Cholesterol 347.5, Sodium 2347.9, Carbohydrate 110, Fiber 6.2, Sugar 12.9, Protein 49.4

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