Annie B Etc.: Chicken Fettucini Alfredo

Aaron and I were starving around dinner tonight with an empty cupboard and fridge. So what did we do? Blew $100 at the grocery store; how is this sooo easy to do? Its doesn't seem like that much when it is in your cart. Anyways....we bought food so I could make Chicken Fettucini Alfredo. And boy was it gooooood! I will tell you how I made it.

Ingredients:

1 box of fettucini noodles
1 12 oz jar of Ragu fettucini sauce
parmesan cheese (grated or shredded)
Spinach (optional) **could add to Alfredo sauce after cooked in vegetable oil in small pan.
milk
2 frozen chicken breast
Frozen Garlic Bread
salt and pepper
vegetable oil

Utensils:

Pasta Pot
Frying pan
Small Sauce pan
Tongs
Baking Sheet
3 burners and an oven

Preparation 30 minutes:

Thaw chicken two hours prior.
Preheat oven for garlic bread.
Sauce- Put the whole jar of Ragu in the saucepan. Cover the top of the sauce with a layer of parmesan cheese, salt and pepper. You want the pepper to almost completely cover the sauce with a few white specks in view. Stir the sauce so the ingredients are distributed. Set sauce aside.
Begin to cook chicken in frying pan in vegetable oil with salt and pepper for seasoning.
Boil water for fettucini.
When water is boiling add noodles.
Pop the garlic bread into the oven.
Put the Sauce on the burner at medium high heat.
When Chicken is fully cooked take off heat and slice at an angle.
When noodles are cooked turn off burner; do not strain.
Take out garlic bread from oven and turn off oven.
Turn off the burner that sauce is on.
Use tongs to get a scoop of noodles into the saucepan. Leave in the sauce for a few seconds to allow sticking. Take noodles out of saucepan and put on a plate. Place 4 slices of chicken over bed of noodles and put a spoonful of sauce over the chicken. Cut bread and serve. Repeat serves 4.