Chicken Fettuccine Alfredo

Have you ever watched Sandra Lee on Food Network? She's the lady that does semi-homemade meals. Well, I have never actually cooked one of her recipes - however I am a big advocate of making meals that don't require everything to be from scratch.

This is our family's easy version of Chicken Fettuccine Alfredo.

1. Put some water in a large pot and get it on the stove.

2. Sprinkle Chicken Breasts with Seasoning (Montreal Chicken). This versatile chicken seasoning is great. Once the chicken in ready, put it on the George Foreman Grill - or any grill - or even a pan on the stove top. Doesn't really matter, just cook that chicken!

3. Once the water is boiling, go ahead and put in those noodles. I like to use linguini noodles instead. They don't take quite as long to cook, and they don't glob together like fettuccine noodles.

4. Pull out your Ragu Classic Alfredo. I've tried a bunch of other Alfredo sauces before (bertolli, carapelli, etc.) and none were quite as good. However, you go with your own personal favorite. I've also used the Low Fat kind as well. Not quite as good, but that's what you expect from Low-Fat, right?

5. Open up that can, and pour it into a small saucepan and put it on the stove to heat up.

6. Once the chicken is done (after about 7 - 10 minutes), set it on a cutting board to cool. After about 3 to 5 minutes slice it into thin strips.

7. Drain those noodles.

8. Once your chicken is sliced, your sauce is warm, and your noodles are cooked then it's time to put it all together. I like to do the mixing in the same pan I cooked the noodles in. So, go ahead and put it all in that big pan - the noodles, the sauce and the chicken. Stir it up good and then put it on a nice plate to jazz up your dinner. Or, just leave it in the big pan - it still tastes the same.

9. One final thing - sprinkle a little parmesan cheese over the top (not the grated fake kind - real cheese).

And dinner is served!