Fettuccine’ (Jannie)

1 pkg. dry Italian Seasoning (Good Seasons)

1 cube butter

2 chicken breasts

1 can cream chicken soup

1-8 oz. pkg. cream cheese

1/2 cup water

Cook 1^st 4 ingredients in crock-pot 1 1/2 hours thawed or 2-2 1/2 hours frozen.  Then cut up cream cheese into pieces.  Add water and cook 11/2 hours more on high or low.  Last 30 minutes take lid off to thicken. 

Fettuccine Alfredo (Debbie)

1 cube butter (not margarine)                      

1/2 tsp. tarragon                                         

1/4 tsp. salt (heaping)                                            

1/4 tsp. white pepper                                   

4 cloves garlic (smashed flat but still in one piece)  

2 drops Tabasco sauce

2 TBS. flour

1 1/2 cups heavy cream

8 oz. grated parmesan cheese

1/2 cup white grape juice (slightly- watered down)

                            

Combine in heavy saucepan over low heat; butter, tarragon, salt, white pepper, garlic, and Tabasco.  Simmer until garlic is clear.  Remove garlic pieces.  Add flour and whisk until smooth.  Add cream and parmesan cheese.  Finally add grape juice.  Heat just until the mixture simmers and thickens slightly.  (Do not boil vigorously or the sauce may separate).  If the sauce is too thin, thicken with additional parmesan cheese.  Pour over rinsed, well-drained, hot fettuccine noodles.  Serve immediately.