Fettuccine Ricardo - cooking recipe

Ingredients

12 ounces fettuccine
2 tablespoons butter
2 tablespoons olive oil
2 minced garlic cloves
6 ounces chicken breasts, cut in 1/2-inch cubes
6 ounces diced fresh zucchini or 6 ounces summer squash
salt & pepper
1/2 cup whipping cream
1/2 cup sour cream
3 cups cheese (2 parts Parmesan and 1 part Romano)

Preparation

Cook fettuccine according to directions on the package, drain.
In a large skillet, saute' garlic in butter over medium heat until pale golden, about 1 minute.
Add chicken and cook until lightly brown and cooked through.
Add zucchini, salt and pepper, cook for 2-3 minutes until squash is crisp tender. Add cooked fettuccine, whipping cream, sour cream- stir to combine and heat through. Add cheeses and serve.