SERVES 4 | ACTIVE TIME 20 Min | TOTAL TIME 30 Min
2 tablespoons unsalted butter
1 pound boneless skinless chicken breast, cut into bite-size pieces
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 cup (8 ounces) entwine Chardonnay (white wine)
1 cup (8 ounces) chicken stock
1 cup heavy cream
8 ounces uncooked fettuccine pasta (or whatever pasta you prefer)
4 ounces fresh grated Parmesan cheese, about 2 cups
1/4 teaspoon ground nutmeg
(optional) chopped fresh parsley to garnish
Warm a large skillet over medium-high heat, add butter. Once butter is melted add chicken and sprinkle with salt and pepper. Cook until browned, about 10 minutes. Add wine to skillet, use a rubber spatula to scrape the browned bits from the bottom of the skillet. Add broth and cream. Stir to combine.
Add uncooked pasta to skillet. Stir to combine and coat pasta in the sauce (the pasta will cook right in the sauce absorbing the sauce and becoming incredibly flavorful). Bring to a boil. Once boiling, cover and cook 7-9 minutes until pasta is cooked al dente (with a bite to it). If you are using long pasta (spaghetti, fettuccine, etc) you will need to stir every minute or so after 7 minutes to make sure the pasta is combined and cooking in the sauce.
Once pasta is cooked al dente, remove from heat. Stir in Parmesan cheese and nutmeg. If necessary, add salt and pepper to taste. Garnish with fresh parsley (or basil would be good too).
Serve and enjoy!
DONNA'S NOTES: Sauce will thicken as it cools. If sauce gets too thick, you can add a splash of wine or chicken broth and give it a stir. It will loosen the sauce up.
If you are sensitive to alcohol, you can substitute white grape juice or chicken stock. But, I highly recommend using entwine Chardonnay.
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2015 The Slow Roasted Italian – All rights reserved.
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2 tablespoons unsalted butter
1 pound boneless skinless chicken breast, cut into bite-size pieces
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 cup (8 ounces) entwine Chardonnay (white wine)
1 cup (8 ounces) chicken stock
1 cup heavy cream
8 ounces uncooked fettuccine pasta (or whatever pasta you prefer)
4 ounces fresh grated Parmesan cheese, about 2 cups
1/4 teaspoon ground nutmeg
(optional) chopped fresh parsley to garnish
Warm a large skillet over medium-high heat, add butter. Once butter is melted add chicken and sprinkle with salt and pepper. Cook until browned, about 10 minutes. Add wine to skillet, use a rubber spatula to scrape the browned bits from the bottom of the skillet. Add broth and cream. Stir to combine.
Add uncooked pasta to skillet. Stir to combine and coat pasta in the sauce (the pasta will cook right in the sauce absorbing the sauce and becoming incredibly flavorful). Bring to a boil. Once boiling, cover and cook 7-9 minutes until pasta is cooked al dente (with a bite to it). If you are using long pasta (spaghetti, fettuccine, etc) you will need to stir every minute or so after 7 minutes to make sure the pasta is combined and cooking in the sauce.
Once pasta is cooked al dente, remove from heat. Stir in Parmesan cheese and nutmeg. If necessary, add salt and pepper to taste. Garnish with fresh parsley (or basil would be good too).
Serve and enjoy!
DONNA'S NOTES: Sauce will thicken as it cools. If sauce gets too thick, you can add a splash of wine or chicken broth and give it a stir. It will loosen the sauce up.
If you are sensitive to alcohol, you can substitute white grape juice or chicken stock. But, I highly recommend using entwine Chardonnay.
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2015 The Slow Roasted Italian – All rights reserved.
