1 chicken breast 1 lb. fettuccine noodles 3 Tbsp. extra virgin olive oil 1 1/2 c. chicken stock 1 garlic clove, minced 1 1/2 cup heavy cream 1 cup parmesan cheese 1/4 cup parsley, chopped Juice of one lemon

Wash the chicken breast then pat dry. Cut into thin strips. Boil fettuccine pasta according to box instructions, when ready, set aside. Heat a non stick pan with olive oil and add chicken strips. cook for 6-7 minutes on each side until golden brown, on medium heat. Remove chicken from pan when ready and set aside 3 Tbs extra virgin olive oil. Add minced garlic and saute for 3 minutes. Deglaze pan with chicken stock, add lemon juice and bring to a boil. Add heavy cream, then add the cooked pasta and chicken. Add parmesan and stir until everything is well combined. Sprinkle with parsley and enjoy.