When I think of garlicy, creamy Alfredo sauce, it brings back memories of sitting at a café in Rome and carefully spooning up every drop.
Cut chicken into 1/2-inch slices. Heat oil and butter in a large nonstick skillet over medium-high heat. Add the chicken and saute 3 to 4 minutes. Remove to a plate. A meat thermometer should read 160 degrees Fahrenheit. Sprinkle with salt and pepper to taste.
When water comes to a boil, add the pasta and cook for 8 minutes. While pasta cooks, add garlic, cream, milk, Parmesan cheese and chicken broth to the skillet. Cook 2 to 3 minutes stirring to make a smooth sauce. Drain the pasta and add it to the skillet. Toss well. Return the sliced chicken to the skillet along with the fresh basil. Toss to combine all the ingredients. The pasta will thicken the sauce. Divide between 2 dinner plates.Per serving: 650 calories , 23 g fat , 167 mg cholesterol, 53.7 g protein, 55.1 g carbohydrates, 4.2 g fiber, 358 mg sodium.
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