½ pound fettuccine uncooked
1 ½ tablespoons butter
3 skinless, boneless chicken breast halves
Rio Chicken seasoning (1 tablespoon for each pound of meat)
1 tablespoon white vinegar
1 teaspoon garlic salt
1 ½ cups heavy cream
¼ cup grated parmesan cheese
In a bowl, coat the chicken evenly with a mixture of vinegar and Rio seasoning.
Cook fettuccine in salted water for 8 to 10 minutes or as directed; drain.
In a large non-sticking skillet, over medium heat, cook chicken in 1 ½ tablespoons of butter until it is golden brown on both sides and reserve it. Pour heavy cream in the same pan, add garlic salt, and cook it over medium heat, stirring constantly until thick. Add parmesan cheese when at desired consistency.
Pour the sauce over noodles and serve.
As a nice touch, serve with green beans.