2 lbs. boneless chicken breasts, cut into strips
• 4 tablespoons oil
  1/4 cup butter
• 1/2 cup grated Parmesan
• 3/4 cup whipping cream
• kosher salt
• 2 cups arugula
• freshly-ground black pepper
• 1 lb fettuccine

Chicken Alfredo recipe is second to none! Heat oil in a skillet on medium-high, salt and pepper chicken strips and saute until done. The trick to Sauteing Chicken is to cook the strip on one side, until it is white 1/8 of an inch all the way around, then flip over and finish for just a couple of minutes!

You know the chicken is done when there is no pink in the middle.

Melt butter in a saucepan on low heat and add cream slowly along with the Parmesan, stirring constantly.

Mix chicken, Alfredo sauce, and arugula and serve over cooked fettuccine. This dish is traditionally served in a low-profile bowl, or high sided plate.