Chippewa Falls Freaks & Geeks

One stick butter

One cup freshly grated Parmesan Cheese

Garlic to taste

One pint Whipping Cream

One pound of organic boneless skinless chicken breasts

Tony's Creole Seasoning

One can/jar prepared spaghetti sauce

The first step is to make an Alfredo Sauce.  To do this, combine in a heavy skillet over medium heat,

One Stick of Butter

Diced garlic to taste.  I use five cloves.

Allow the garlic to soften, but don't let it go so long it browns.  Add to this,

One Pint of Cream

One Cup of freshly grated parmesan cheese

Heat and stir constantly to the point where if you stop stirring the mix boils.  Allow only very limited boiling, or the sauce will curdle.

Add to this one jar of spaghetti sauce.   When picking a sauce, try to find one that mentions something about being spicy in the label.  I am currently using a canned spaghetti sauce from Gordys.  If you can't find a spicy sauce, add some red pepper flakes.

While this is heating, slice a pound of boneless skinless chicken breasts in half (or more for very thick breasts) to form thin fillets.  Coat with olive oil and then liberally season with Tony's Creole seasoning.  Grill chicken on a hot grill, 3-4 minutes per side.  Remove from the grill and cut fillets into thin strips.

Mixed cooked linguini noodles with sauce and garnish with chicken strips.