Fettucine Chicken Alfredo

8 ounces Cream cheese - cut in bits
3/4 cup Parmesan cheese - grated
1/2 cup Butter or margarine
1/2 cup Milk
8 ounces Fettuccine; cook - drain, drizzle with EVOO & toss to coat
2 tbsp parsley, roughly chopped
Salt & Pepper to taste

In large saucepan combine cream cheese, Parmesan, butter andmilk, stirring constantly until smooth. Toss pasta lightly withsauce, coating well. Top with parsley, season with salt and pepper. Leftovers freeze well.

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