Panneed Chicken With Fettuccine Alfredo @ Peppermill
Those of us in the Baby Boom generation grew up eating "pannee meat" and loving it. That's why, when we Boomers came of age, restaurants suddenly found that panneed anything suddenly sold like crazy. Especially when served with fettuccine Alfredo on the side--something we didn't get when we were kids. (All pasta was served with red sauce before about 1965.) The Peppermill has always been a great source of all the variations on this theme. Their panneed chicken is as good as such a thing gets. The pasta is thicker than optimal, but the sauce is just right, neither too creamy nor cheesy.
