Ingredients

The following ingredients have 4 Servings
  • 1.5 pounds skinless, boneless chicken breasts, sliced thinly into about 2-inch strips
  • Sea salt and freshly ground pepper
  • 2 tablespoons canola oil
  • 1/2 pound fettuccine pasta
  • 4 tablespoons butter
  • 1 cup heavy cream
  • 1 cup finely shredded Parmesan cheese
  • Chopped fresh parsley for garnish

Instruction

  • Sprinkle the chicken with a pinch each of salt and pepper.
  • Put the canola oil in a heavy deep skillet over medium high heat.  When the oil is shimmering, add the chicken and cook, stirring often, until the chicken is cooked through, about 5 minutes or so.  Scoop out the chicken and set aside.
  • Bring a large pot of water to a boil and cook pasta according to package directions.
  • While the pasta is cooking, put butter in the same skillet the chicken cooked in over medium heat until melted. Stir cream into melted butter and bring to a simmer.
  • Add cheese to sauce and whisk until smooth.
  • Keeping sauce at a low simmer, add the chicken and any accumulated juices and toss to coat.
  • Add drained pasta to sauce and toss until well coated.
  • Divide pasta among warmed plates, garnish with pepper and parsley and serve.