I had the biggest craving for this dish the other day, so I just had to make it. Absolutely nothing else was going to do. Did it hit the spot? Why yes, I think it did.
This is a very basic recipe with no extras added and sometimes that is just good enough.
2 Chicken breast
1/2 lb/250 grams of fettuccine
1 Cup/100 grams of grated Parmesan cheese
1 Cup/240 ml of cooking cream
1/2 Cup/120 ml of white cooking wine
2 garlic cloves, crushed & divided
Small bunch of fresh chopped parsley
2 Tablespoons of butter
1 Tablespoons of olive oil
Place the two chicken breast on top of a large sheet of plastic. cover with another large sheet of plastic wrap and with a meat tenderizer, flatten the chicken to about 1 inch thick. Season each side with salt and pepper. Heat one tablespoon of olive oil in a large skillet and add 1 teaspoon of the crushed garlic. Stir for a minute and add the chicken. Cook over a medium to low heat for about 12 to 15 minutes. Turning once curing cooking. Remove chicken from pan, cover and set aside.
In the reserved skillet, add the extra garlic and cooking wine. Deglaze the pan for about a minute. Let the wine simmer for about 5 minutes and then add the cooking cream and butter and simmer for about a minutes. Be careful not to bring to a boil or you will curdle the cooking cream. Now add the parmesan (reserving a little for garnish) Stir well and add in a little fresh ground pepper.
Cook pasta according to package. Drain pasta and add to the sauce. Toss the pasta and coat completely in the sauce. Cut the chicken in strips and toss in the pan as well to coat with the pasta and sauce. At this point, if you think your pasta dish is too try, add a little chicken stock and stir really well. This should add more of a creamy texture if you dish turned out a little dry.
Serve into 4 pasta bowls and top with the extra parmesan and a little of the fresh chopped parsley.
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