Chicken alfredo sauce
12 ounces fettuccine
Olive oil, for tossing
twelve ounces boneless, skinless chicken breast (about two)
Freshly ground black pepper
one stick (8 tablespoons) unsalted butter
2 cups hefty cream
2 pinches freshly grated nutmeg
one 1/2 cups freshly grated Parmigiano-Reggiano cheese
- Carry a huge pot of water to a boil, and salt generously. Add the pasta, and boil in accordance to package deal directions until al dente, tender but nonetheless somewhat firm. Strain, and toss with a splash of oil.
- Meanwhile, slice the chicken into one/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
- Heat a big skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, increase the heat to medium-high and include the chicken in one layer. Cook, with out moving the pieces, until the underside has browned, one to 2 minutes. Flip the pieces, and cook until finally browned and completely cooked by means of, two to 3 minutes a lot more. Transfer the chicken to a medium bowl.
- Minimize the heat to medium, and include the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has primarily melted, whisk in the cream and nutmeg and carry to a simmer, then cook for two minutes. Reduced the heat to keep the sauce just warm.
- Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta, and toss well. Season with salt and pepper. Serve sizzling in heated bowls.
Never be concerned if it seems like there is also a lot sauce. As quickly as everything is tossed together, the sauce will start off to cling to the pasta and thicken just before your eyes!