Charter Restaurant's John Anagnastou created this recipe for Quarantine Cuisine:
Salt & Pepper
Classico Four Cheese Alfredo
Green Giant Green Beans
In a mixing bowl break 3 egg yolks, parmeasan cheese, chopped parsley, salt and pepper. Whip all ingredients by hand with a whip and let sit.
Flour chicken breast strips and sautee in oil with mushrooms, and add garlic at the end and slightly brown. Sautee until the chicken is cooked through. Add classico alfredo sauce and simmer until hot.
Plate your hot and cooked fettuccine on top of the whipped egg yolks add cooked chicken and alfredo sauce into the egg and fettuccine mixture. Add more parmeasan and mix together.
Sautee green giant beans with mushrooms in olive oil. When beans and mushrooms are tender, add halved cherry tomatoes.
Recommended: serve on round plate.