Chicken Alfredo with Pasta

Pan-fried chicken breast tossed with pasta in a creamy white-wine Parmesan Alfredo sauce. Serve and eat immediately!

Ingredients

300-350 g		pasta (e.g. farfalle or fusilli)
4 tbsp.	60 ml	cooking oil
2		whole chicken breasts, skinless and boneless
2		cloves of garlic
3/4 cup	180 ml	dry white wine
3 tbsp.	45 ml	sour cream
1/2 cup	120 ml	cooking cream
3/4 cup	180 ml	grated Parmesan
2 tbsp.	30 ml	fresh parsley
—		salt and black pepper, to taste

Cook the pasta according to the package directions, drain and set aside. Salt the chicken breasts, heat 2 tablespoons of oil in a large pan over medium-high heat.
Add the chicken breasts and fry until golden-brown on both sides. Then slice the meat. Add another 2 tablespoons of oil to the pan and finely chop the garlic. Fry for about 1 minute, then add the wine and leave over low heat for another 2 minutes.
Add both kinds of cream, along with salt and black pepper to taste, stirring constantly. Let the sauce thicken for a few minutes. If it becomes too thick, you can add a little chicken stock dissolved from a cube. When the sauce is ready, remove from the heat. Add the Parmesan to the pan and pour all the hot sauce over the pasta. Add the chicken and the finely chopped parsley.
Serve and eat immediately!