Ruscona - Shine

Ingredients:
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 8 oz fettuccine pasta
- 1 tablespoon chopped parsley for garnish

Season the chicken breasts with salt and pepper.

Heat olive oil in a large skillet over medium heat and cook the chicken until golden and cooked through, about 6-7 minutes per side. Remove and set aside.

In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.

Pour in the heavy cream and bring to a simmer. Reduce the heat and let it simmer for about 5 minutes, or until the cream begins to thicken.

Stir in the grated Parmesan cheese until melted and smooth.

Slice the cooked chicken into strips and add back to the skillet. Stir to combine and heat through.

Meanwhile, cook the fettuccine pasta according to package instructions until al dente. Drain and add to the skillet with the Alfredo sauce and chicken.

Toss everything together until the pasta is well coated with the creamy sauce.

Serve hot, garnished with chopped parsley.