Megan's Chicken Fettucini Alfredo

Chicken Alfredo

Sauce:
1/4 cup butter
1 cup heavy cream
1 clove garlic, crushed
2.5 oz freshly grated Parmesan cheese (Do NOT use the grated cheese in the green can)
1/4 cup chopped fresh parsley

Topping:
Diced tomatoes to taste
Diced chicken (Heat up chopped, cooked chicken with: 1 part “dale’s sauce), 2 parts “57 sauce”, 1 part water)
Fettuccini or rigatoni noodles

Directions:
1. Warm diced, cooked chicken up in a pan with just enough of the Dale Sauce, 57 Sauce and water to adequately coat the chicken.
2. Melt butter in a separate medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve immediately. Top pasta and sauce with chicken and tomatoes.