Chicken Fettuccini Alfredo – Power Pressure XL

1/2 tsp. seasoned salt

1/4 tsp. pepper

1/2 tsp. garlic granules

2 pounds skinless chicken breasts

1 T. olive oil

Season chicken breasts on both sides with seasoned salt, pepper and garlic granules.

Heat olive oil in a large skillet and cook chicken breast for 2 minutes on each side until just lightly browned, but not cooked all the way through.  Remove to a plate. (This can be done in the pot but I like cooking it in a large skillet to save time.)

2 T. butter

5 cloves or 5 tsp. garlic, minced (I used the kind in the jar)

2 cups heavy cream

Melt butter in the pot and stir in minced garlic.  Cook for 1 minute, stirring constantly until fragrant.

Add cream and bring to a simmer.  Simmer until it just slightly thickens.

2 1/2 cups chicken broth

1 pinch ground nutmeg

Add chicken broth and nutmeg

1 pound dry fettuccini noodles

Break the noodles in half and place into the pot.  Stir a few times so the noodles don’t stick together.  Make sure all the noodles are submerged.

Place the chicken on top to help hold the noodles down.

Put lid on, making sure the valve is closed. Set to cook for 10 minutes.

When time is up, allow to pot to naturally release (takes about 8-10 minutes)

8 oz. sliced mushrooms

3 oz. prosciutto ham

1 cup shredded parmesan cheese

fresh basil (I use the kind in the tube)

Add mushrooms, basil and prosciutto ham – stirring so the mushrooms cook a bit.

Add parmesan cheese.

Remove chicken and slice.