INGREDIENTS:6 ¼ lbs. boneless chicken breasts
1 lb. butter
2 oz. shallots, diced fine
6 oz. white wine
3 qt. half and half cream
4 lbs. culinary cream
1 Tbsp. fresh cracked black pepper
7 oz. fresh parmesan cheese
22 lbs. egg fettuccine, cooked
½ cup fresh parsley, choppedDIRECTIONS:1. Roast chicken breast in wood fired oven until internal temperature reaches 165°F. Remove from oven. Slice into strips. Hold above 140°F. 2. Sauté shallots in butter.
3. Add wine and reduce by 25%.
4. Add culinary cream, pepper, cheese and half and half. Slowly simmer to 165°F.
5. Add sliced chicken breast and maintain at 165°F.
6. Serve 6 oz. of chicken Alfredo over 7 ounces of egg fettuccine noodles. Garnish with fresh chopped parsley.SERVINGS:50 servingsFrom:Rick Johnson, director of culinary services, Virginia Polytechnic Institute