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Chicken Venetian with Fettuccine Alfredo

Chef Dennis Littley
  • minutes
  • Serves 6

INGREDIENTS

6 oz

boneless (skinless, trimmed chicken breasts 6-8 each)

2 cups

ricotta cheese

1/2 cup

grated romano cheese

1

large egg

6 oz

baby spinach cooked and drained

1/2 tsp

granulated garlic

1/2 tsp

granulated onion

1/8 tsp

black pepper

2 cups

bread crumbs

1

large egg

1/2 cup

milk

1 cup

flour seasoned with black pepper and salt

1/4 cup

olive oil

1 lb

fettuccine (good quality dry or fresh)

8 oz

sliced mushrooms (optional)

2 cups

heavy cream or light cream

1/2 cup

grated Romano Cheese

1/4 tsp

granulated garlic

1/4 tsp

granulated onion

black pepper