Chicken Fettuccine Alfredo

Tip:  Read directions completely before preparing.

Ingredients:

16 oz package fettuccine pasta
2 large chicken breast, cubed

1 tablespoon olive oil

1 stick butter
1 shallot, minced or 1 1/2 tablespoons dried minced shallots
1/4 cup white wine

1 cup heavy cream
1 cup finely grated Parmesan
1 teaspoon parsley flakes

pinch nutmeg

1/4 cup pasta water

red pepper flakes (optional)

Directions:

Cook the pasta according to directions, drain and set aside.  Reserve 1/4 cup of pasta water. 

Cube chicken breast into 1 - 1 1/2" cubes and set aside.  I brine my chicken breast overnight in salt water. It keeps them juicy and not dry up when cooking!

In a large skillet, add olive oil and heat over medium high heat.

In the same skillet, add chicken and lightly brown.  Remove from pan and set aside.

Add white wine, stir and let it almost evaporate.

Add shallots and sauté about 3-5 minutes.

Immediately, add stick of butter to the same skillet and melt the butter, over medium high heat.

Add very small pinch of nutmeg and cream to pan and bring to a boil.  Cook about 5 minutes, until sauce reduces slightly.

Add chicken and stir and coat the chicken.

Add the parsley flakes and stir.

Add cooked pasta, reserved pasta water, and half of the Parmesan cheese.  Stir well to combine and melt cheese.  Serve Immediately and sprinkle with remaining Parmesan cheese and red pepper.  Enjoy!

Tip:  Fresh Alfredo sauce made with fresh ingredients is delicious, and very easy to make, so cooks should resist purchasing it in a jar.