Dinner Tonight: Chicken Parmesan with Fettucine Alfredo

Easy weeknight dinners are incredibly necessary to have in your arsenal. Add this one to your lineup!

PARMESAN-CRUSTED CHICKEN

• ¹⁄₄ cup all-purpose flour
• ¹⁄₂ teaspoon salt
• ¹⁄₂ teaspoon garlic powder
• 1 egg
• ¹⁄₂ cup shredded parmesan cheese
• 2 boneless skinless chicken breast halves (6 ounces each)
• 1 tablespoon olive oil
• 2 teaspoons lemon juice

• In a shallow bowl, combine the flour, salt and garlic powder. In another bowl, beat the egg. Place the Parmesan cheese in a third bowl. Coat chicken in flour mixture, then dip in egg and roll in cheese.
• In a skillet, brown chicken in oil on both sides. Transfer to a shallow 1-qt. baking dish coated with cooking spray; drizzle with lemon juice. Bake, uncovered, at 350° for 18-20 minutes or until juices run clear.

Better-Than-Olive Garden® Alfredo Sauce

• 3 tablespoons sweet butter
• 2 tablespoons olive oil
• 2 cups heavy whipping cream
• 2 cloves garlic, minced
• ¼ teaspoon ground white pepper
• ½ cup grated Parmesan cheese 
• ¾ cup shredded mozzarella cheese
• 1 (12 ounce) package angel hair pasta

1. Melt butter and olive oil in a saucepan over medium-low heat. Add cream, garlic, and white pepper; bring to just under a boil. Reduce heat and simmer, stirring often, until mixture is slightly reduced, about 5 minutes.
2. Stir Parmesan cheese into cream mixture and simmer until sauce is thickened and smooth, 8 to 10 minutes. Add mozzarella cheese to sauce; cook and stir until cheese is melted, about 5 minutes.
3. Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 3 to 5 minutes. Drain and transfer pasta to serving plates. Spoon sauce over pasta.

Source: All Recipes