2 large boneless, skinless chicken breasts
4 cups water
2 chicken bouillon cubes
1 (16 oz.) pkg. fettuccine noodles

ALFREDO SAUCE:

4 tbsp. (1/2 stick) butter
4 tbsp. all-purpose flour
1 (15 oz.) can chicken broth (Swanson)
1 cup milk
1 cup shredded Mozzarella cheese
1/2 cup grated Parmesan cheese (or Parmesan/Romano)
1/4 tsp. garlic powder
1 tsp. parsley flakes
salt and pepper, to taste

Cut up chicken breasts into cubes. Place in large saucepan with about 4 cups of water and both bouillon cubes and cook over low heat until tender (I simmer about 30 minutes). Cooking the chicken in bouillon gives it a nice flavor.

In another large saucepan, melt butter and stir in flour. Cook for about 3 minutes, stirring constantly until flour is cooked and mixture is thickened. Add chicken broth and milk, stir. Add cheeses, garlic powder and parsley flakes, salt and pepper to taste. Cook over low heat until cheese is melted and the sauce is creamy, stirring frequently. Just before it's done, add the cooked chicken.

While the sauce is cooking, cook the fettuccine noodles according to package directions until al denté. Drain, pour into large bowl, add the sauce, mix and serve.

Variation: Chopped tomatoes may be added as a garnish before serving.

Submitted by: Ms. Joode