*ingredients :
°350 gm fettuccine
°3 boneless, skinless chicken breast halves, cut into strips
°60 ml (half a cup) butter
°1 clove finely minced garlic
°180 ml (half a cup) cream 350 ml grated Parmigiano-Reggiano cheese
°Salt and Pepper
* Preparation :
Measure & prepared your ingredients.
In a large saucepan, boil plenty of salted water (about 3 liters / 12 cups). Add the pasta and stir until the water begins to boil again. Cook the pasta for about 10 minutes, or until the texture is slightly soft. Drain the pasta into a colander, but set 125 ml (½ cup) of the cooking water aside. Frying pasta with olive oil to prevent them to sticking together. Putting them aside.
Meanwhile, in a large nonstick skillet, brown the chicken over high heat in half the amount of butter. Dirty and peppery. Add garlic and continue to cook for one minute. Reserve on a plate.
In the saucepan used to cook the pasta, add the cream, cheese, and the rest of the butter and bring to a boil, stirring with a wooden spoon. Add the pasta, chicken, and ½ cup (60 ml) of the cooking water. Reheat the pasta, stirring until it absorbs the liquid. Add more cooking water if needed if pasta is too sticky. Taste and add salt and pepper as needed.
Enjoy !
