Sassy Silver Sisters

I love chicken and noodles. This recipe was so easy to make. Find out my thoughts on this recipe at the end of the recipe. INGREDIENTS 2 tbsp. extra-virgin olive oil 2 boneless skinless chicken breasts Kosher salt Freshly ground black pepper 1 1/2 c. whole milk 1 1/2 c. low-sodium chicken broth 2 cloves garlic, minced 8 oz. fettuccini 1/2 c. heavy cream 1 c. freshly grated Parmesan Freshly chopped parsley, for garnish   DIRECTIONS In a large skillet over medium-high heat, heat oil. Add chicken and season with salt and pepper. Cook until golden and cooked through, 8 minutes per side.  Let rest for 10 minutes, then slice.  Add milk, broth, and garlic to the skillet. Season with salt and pepper and bring to a simmer.  Add fettuccine, frequently stirring for about 3 minutes. Let cook until al dente, 8 minutes more.  Stir in heavy cream and Parmesan until combined. Simmer until sauce ...

***UPDATED 9/2/23*** INGREDIENTS 4 cups of day-old bread, torn into small pieces. 1 3/4 cup milk 3 Tablespoons salted butter 1 cup sugar, divided 4 medium peaches, peeled and sliced (I used what we had leftover, frozen and canned ) 3 large eggs 2 teaspoons vanilla 1 teaspoon ground cinnamon Dash of ground nutmeg PEACH BUTTER SAUCE Reserved peach juice 1/4 cup light brown sugar 1/4 cup heavy whipping cream ( I forgot that part but it was so good anyway) INSTRUCTIONS Preheat the oven to 350. In a medium-sized bowl, add the torn bread. Pour the milk over the bread and let sit, occasionally stirring for 15 minutes. Meanwhile, in a small bowl, whisk the eggs. Add the 1/2 cup sugar, vanilla, cinnamon, and nutmeg, and whisk to combine.  Add the egg mixture to the bread mixture. Set aside. In a skillet, melt the butter, and add the sliced peaches and 1/2 cup sugar. Bring to a boil and simmer for 3 minutes. Drain the juice with a fine mesh strainer and RESERVE juice. Add the strained peach...