Chicken fettuccine alfredo, it's the classic pasta we just can't seem to get enough of. Of course there are tons of jarred pasta sauces you can buy, but making alfredo sauce from scratch is actually so easy.

• FinaMill
• FinaPod with garlic salt
• FinaPod with fresh black pepper
• Large pot
• Large skillet
• Large pot

• 8 ounces fettuccini
• 3 halves skinless, boneless chicken breasts, cut into chunks
• 2 tablespoons butter
• 1 teaspoon garlic salt
• 1/8 teaspoon fresh ground black pepper
• 11/2 cups heavy cream
• ¼ cup grated Parmesan cheese

1. In a large pot, bring some lightly salted water to a boil.
2. Add the fettuccini. Let cook for 8 to 10 minutes or until al dente. Drain.
3. Add chicken and butter to a large skillet and cook until the chicken is cooked through.
4. Season the chicken with a bit of garlic salt and ground black pepper using your FinaMill.
5. Add the heavy cream. Stir frequently until you get a thick consistency.
6. Add the Parmesan cheese.
7. Pour the chicken and sauce over the fettuccini and serve.

This is a fun chicken recipe that even your kids can help prepare. They love crushing the crackers. It does not matter if the measurements aren't perfect, just wing it!

• FinaMill
• FinaPod with garlic salt
• FinaPod with fresh black pepper
• Rolling pin
• Large saucepan or deep fryer

• 6 halves skinless, boneless chicken breasts
• 2 cups vegetable oil
• 30 saltine crackers
• 2 tablespoons dry potato flakes
• 2 tablespoons all-purpose flour
• 1 teaspoon garlic salt
• ½ teaspoon ground black pepper
• 1 egg

1. Seal the crackers in a large plastic bag.
2. Using a rolling pin, crush them up until you have coarse crumbs.
3. Transfer the crumbs to a bowl.
4. Add the flour, and potato flakes. Grind fresh the salt and pepper with the FinaMill Mix them together well. Put aside. In a separate shallow bowl or dish, beat the egg well.
5. Take each chicken half piece and first, dredge them into the egg. Then follow it with the crumb mixture, making sure to coat the chicken well.
6. Place the vegetable oil in the large saucepan or deep fryer. Heat it until it’s 350 degrees F.
7. Add the chicken to the hot oil and fry the pieces for about 15 to 20 minutes, turning them frequently, until they are golden brown and the juices run clear.

This easy Cajun pasta with chicken is a weeknight dinner dream. Juicy cajum-spiced chicken on top of creamy pasta is a meal that your entire family will love.

• Rolling pin
• Large saucepan or deep fryer
• FinaMill
• FinaPod with garlic salt
• FinaPod with fresh black pepper

• 4 ounces linguine
• 2 halves skinless, boneless chicken breasts, sliced into thin strips
• 2 tablespoons butter
• 2 teaspoons Cajun seasoning
• ½ teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon garlic powder
• ¼ teaspoon dried basil
• ¼ teaspoon lemon pepper
• 1 green bell pepper, chopped
• ½ red bell pepper, chopped
• 1 stalk green onion, minced
• 4 fresh mushrooms, sliced
• 1½ cups heavy cream
• 2 tablespoons grated Parmesan cheese

1. In a large pot, bring some lightly salted water to a boil.
2. Add the linguini. Let cook for 8 to 10 minutes or until al dente. Drain.
3. In the meantime, toss the Cajun seasoning from the FinaMill with the chicken until the chicken is well coated.
4. Heat a large skillet over medium heat. Then add the chicken and butter. Saute for about 5 to 7 minutes, until the chicken is no longer pink and its juices run clear.
5. Add the bell peppers, mushrooms, and green onions, and then cook them for about 2 to 3 minutes.
6. Reduce the heat and then stir in the heavy cream.
7. Season with the salt, black pepper, garlic powder, basil, lemon pepper, all using the FinaMill. Let it heat through.
8. Place the linguini and the sauce with a large bowl and give it a few tosses.
9. Serve sprinkled with the grated Parmesan cheese.

Chicken Parmesan is a family favorite and for good reason. This traditional dish consists of breaded, fried chicken topped with cheese and tomato sauce, and served with pasta. it is easy enough to make on a weeknight, yet fancy enough to serve to company. You must be careful, though, because a few wrong moves and your chicken Parmesan can end up bland, dry, and just plain boring. Follow this step-by-step guide which includes the best tips on how to make yours the ultimate chicken Parmesan!

• FinaMill
• FinaPod

• 6 chicken breasts ( use chicken tights for extra favors )
• 1 egg, beaten
• 1 1/2 cup bread crumbs
• 6 tablespoons grated Parmesan cheese
• 1 tablespoon dried oregano
• 2 tablespoons parsley
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried garlic
• 4 tablespoons oil
• 2 cups marinara sauce
• 1 cup mozzarella cheese

1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. Whisk water and egg together in a bowl until smooth. Combine bread crumbs, 2 tablespoons Parmesan cheese, oregano, basil, thyme, and garlic powder in a separate bowl. Remember to use FianMill to grind the spices into smaller size for extra aroma and taste.
3. Dip each chicken breast in egg mixture, allowing excess egg to drip back into bowl. Coat each chicken breast in bread crumb mixture, shaking off excess. Repeat dipping each coated chicken breast in the egg mixture and the bread crumb mixture for a double-coating and place in the prepared baking dish. Spray breaded chicken breasts with cooking spray.
4. Bake in the preheated oven for 40 minutes. Pour spaghetti sauce over each chicken breast and top each with mozzarella cheese and remaining Parmesan cheese. Continue baking until chicken is no longer pink in the center and the cheeses are melted, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. Use FinaMill to grind fresh ground pepper over chicken as desire.