EASY CHICKEN ALFREDO This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hartman Estate in Arlington, Texas in 1984. 8 ounces dry fettuccini 1 cup milk 2 tablespoons all-purpose flour 1 cup cottage cheese 1/2 teaspoon garlic powder 3 teaspoons minced onion 1 teaspoon salt 1 teaspoon freshly ground black pepper 1/2 cup grated Parmesan cheese 2 cups diced cooked chicken breast Bring large pot of salted water to a boil then cook pasta for 10 minutes and set aside. In a food processor place the milk, flour, cottage cheese, garlic powder, onion, salt, pepper and Parmesan cheese and blend until smooth. Transfer the blended mixture to a saucepan over medium heat. Mix in the chicken and cook until heated through. Serve hot over pasta.