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Ingredients:
1 1/2 lbs Fettucini
Sauce:
2 pints Heavy cream
1 stick room temp. Sweet cream butter
3 tbsp room temp. Neufchâtel cheese
1/3 cup grated parmigiano reggiano
1/3 cup grated aged asiago
1/4 cup coarsely grated mozzerella
2 cloves minced garlic
6 sliced sun dried tomatos
1 Scorzoni Truffle
1 tbsp parsley
salt and white pepper to taste

Chicken:
1 full chicken breast, boneless, skinless.
Picual olive oil
2 cloves minced garlic
1/2 tsp black pepper
1/2 tsp white pepper

Directions:
Sauce:
In a sauce pan, combine the cream, butter and Neufchâtel cheese. Simmer until just combined then add the parmigiano and asiago cheese. Simmer this on low heat until cheese is completely melted. Now add the minced garlic, parsley, mozzerella cheese, and approx. 1/2 tsp grated truffle. Stir constantly on a low simmer until the cheese is completely melted. Reduce heat to low and let the sauce cook and thicken for 10-15 min. Be careful not to get the sauce to hot or it will curddle.
Pasta: In a large pot, bring 1 1/2 gal water to a boil with 1 tbsp salt. Cook the fettucini until aldente. Strain and return to pot.
Chicken: In a medium skillet, warm 3 tbsp olive oil on medium heat. Add the minced garlic and pepper. Cut the chiken breast into 2 inch long strips and add to the skillet once the oil just begins to smoke. CAUTION: olive oil has a low smoke point and can catch fire easily!
Raise the heat to medium high and brown the chicken until fully cooked and the outside is well browned, almost blackened.
Preparation: On a large dinner plate, mound about 1/3 of the fettucini. Using a ladle, place about 1 cup of the sauce onto the noodles. On top of that, place approx. 1/3 of the chicken strips, 2 sliced sun dried tomatos, and a small amount of grated truffle.
To garnish, plase a sprigue of parsley and a truffle slice in the center. Dust the edges of the plate with dried parsley.

Pair with Sauvignon Blanc or Pinot Noir.

Allergy warning – recipe contains dairy products