4-8 oz. boneless chicken breasts
4 servings egg or spinach fettucini
1 carrot, chopped in 5 lg. chunks
1 stalk celery, cut in 4 pieces
1/2 qt. heavy cream
1/4 lb. butter (1 stick)
8 oz. freshly grated Romano cheese
1 1/2 - 2 tbsp. garlic in oil or fresh garlic
1/2 c. flour
2 c. water
Salt & pepper to taste

Peel skin off chicken breasts. Boil in 2 cups water along with a carrot, a stalk of celery and an onion, for 30 minutes. Meanwhile, cook enough fettucini for 4 servings until al dente. Cut chicken breasts into 1" wide strips. Dredge in flour, seasoned with salt and pepper.

When stock, fettucini and chicken are prepared, melt butter in large skillet or saute pan. Coat chicken with seasoned flour and when butter begins to bubble, put chicken in pan and saute on all sides. Add chicken stock and turn flame to full capacity. This should cause the stock to thicken. When it does, add 2 tablespoons garlic in oil or fresh garlic. Add cream and Romano cheese. Reduce heat and continue stirring until cheese melts. Toss in fettucini. When pasta is heated, put on plates with fresh parsley on top.