Preparation Time: 1½ hours
1½ pounds boneless Chicken Breasts
1½ pounds Fettuccine Noodles
6 oz Butter (real, not margarine)
2 each Egg Yolk
3/8 cup Heavy Cream
3/4 cup grated Parmesan Cheese
Salt and Pepper, to taste
Place butter in a warm place to soften. Boil 2 quarts of water in a large pot. Add the chicken breasts and bring back to a boil, then simmer 20 minutes. Remove chicken and cool. Cut the chicken into bite size pieces.
In a small pot, add softened butter and beat until smooth. Add egg yolks and cream, then beat until well blended and fluffy. Add the cheese a little at a time, beating after each addition. Set butter mixture aside.
Remove water and refill large pot 3/4 full with water and bring to a boil. Add noodles and boil for 5 to 8 minutes. Drain noodles, then mix with butter mixture and chicken. Stir gently until the sauce is mixed in, serve immediately. Serve with hot garlic toast and a fresh vegetable.