Serves 4 and takes about 30 minutes to make.
This is a great foundation recipe for all
kinds of variations. You can use shrimp, scallops, or leftover roast turkey in
place of the chicken. And if you're using chicken, you can save time (and cut
out the entire 2nd step in the recipe) by pulling the meat off of a cooked
rotisserie chicken or by throwing in some of the pre-cooked grilled chicken you
can buy at Costco. You can also vary the vegetables by putting in just about
anything—zucchini, broccoli, carrots, corn, etc.—in place of the peas
(just be sure to cook it first separately if it's fresh).
2 boneless, skinless chicken breasts (about
3/4 pound), cut crosswise into 1/4-inch-thick slices
salt and pepper
2 tablespoons unsalted butter
2 garlic cloves, minced
1 cup heavy cream (do NOT use a substitute—i.e. milk or 1/2 + 1/2—as the sauce won't be thick)
1 pound fettuccine (can be fresh or
dried)
2 cups frozen peas
1-1/2 cups grated Parmesan cheese (I just use
the stuff by Kraft in the green bottle)
1. Bring 4 quarts water to boil in large pot.
2. Pat chicken dry with paper towels and
season with salt and pepper. Melt butter in large nonstick skillet over
medium-high heat. Cook chicken until no longer pink, about 3 minutes. Transfer
to plate. [Alternatively, use the rotisserie chicken or pre-grilled chicken strips from Costco].
3. Add garlic to empty skillet and cook until
fragrant, about 30 seconds. Add cream and simmer until sauce is slightly
thickened, 3 to 5 minutes. Remove from heat, cover, and keep warm.
4. Add 1 tablespoon salt and pasta to boiling
water and cook until nearly al dente. Add peas and cook until bright green, about
1 minute. Reserve 1/2 cup cooking water, drain pasta and peas, and return to
pot. Add sauce, cheese, and chicken to pot and toss to combine, adding reserved
pasta water as needed to thin the sauce. Season with salt and pepper. Serve.