- Kosher salt
- 12 ounces fettuccine
- Essential olive oil, for tossing
- 12 ounces boneless, skinless chicken white meat (a couple of)
- Freshly ground pepper
- 1 stick (8 tablespoons) unsalted butter
- 2 cups heavy cream
- 2 pinches freshly grated nutmeg
- 1 1/2 cups freshly grated Parmigiano-Reggiano cheese
Bring a sizable pot water to some boil, and salt generously. Add some pasta, and boil based on package directions until al dente. tender but nonetheless slightly firm. Strain. and toss having a a little oil.
Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on the plate or perhaps a sheet of waxed paper. Season with pepper and salt.
Heat a sizable skillet over medium heat, and add two tablespoons from the butter. Once the butter melts, enhance the heat to medium-high and add some chicken in 1 layer. Prepare, without moving the pieces, before the bottom has browned, one to two minutes. Switch the pieces, and prepare until browned and fully cooked through, two to three minutes more. Transfer the chicken to some medium bowl.
Lessen the heat to medium, and add some remaining 6 tablespoons butter. Scrape the foot of the skillet having a wooden spoon to produce any browned bits. Once the butter has mostly melted, whisk within the cream and nutmeg and produce to some simmer. then prepare for just two minutes. Lower heat to help keep the sauce just warm.
Whisk the Parmigiano-Reggiano in to the sauce. Add some chicken and cooked pasta. and toss well. Season with pepper and salt. Serve hot in heated bowls.
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