In a large skillet, brown chicken in oil over medium heat. Add garlic and cook, stirring constantly, 2 min. Add salt and lots of pepper to taste. Add wine and bring to a boil, scrapping up browned bits. Using a slotted spoon, transfer chicken to a bowl. To the skillet, add corn, cream and milk, and red pepper. Lower heat and simmer until slightly reduce to a thin sauce, about 4 min. Cook fettucine al dente. Toss chicken, pasta, butter, and cheese in skillet until heated through. Plate pasta and then add the sauce. Sprinkle with parmesan cheese.
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|Serving Size: 1 Serving (932g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 2892 (95%)|
|Amt Per Serving||% DV|
|Total Fat 321.3g||428 %|
|Saturated Fat 196.6g||983 %|
|Monounsaturated Fat 95.7g|
|Polyunsanturated Fat 12.5g|
|Cholesterol 1162.3mg||358 %|
|Sodium 476.8mg||16 %|
|Potassium 745.3mg||20 %|
|Total Carbohydrate 27.8g||8 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 27.7g|
|Protein 21.7g||31 %|
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Calories per serving: 3037
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