• 2 large chicken breasts or pork tenderloins
• 2 cups low sodium organic chicken broth
• 1 pound fettuccine – I also really like to use small cheese stuffed tortellini
• 2 cups heavy cream
• 4 cloves garlic, very finely minced
• 2 large egg yolks
• 1/4 cup chopped Italian parsley (I don’t like this) 
• 2 cups freshly grated Parmigiano-Reggiano
• salt and freshly ground black pepper to taste – be careful with the salt as the cheese very salty

Do not use milk and do not cook the chicken in the sauce