highsea

Here's a very simple recipe for Chicken Fettucini that's as good as it is easy. Makes 2-3 servings.

Take a couple boneless skinless breasts. Cut them up to stir-fry size. Season with salt and lemon pepper, and sautee in a medium-hot skillet with some garlic and olive oil. I like to sautee until the chicken has a little golden color. Remove the chicken and deglaze the pan with white wine and reduce by 1/2. Pour this over the chicken and toss it a little bit to coat the pieces.

At the same time you are sauteeing the chicken, take a small saucepan, heat one cup of heavy cream just to the boiling point, but do not let it boil or the cream will break. Stir in one cup of shredded fresh Parmesan and continue stirring until the cheese is melted and the sauce is smooth. Bring it back up to the boiling point, but do not let it boil.

Mix the chicken and sauce together and pour it over your cooked fettucini. Toss it lightly to cover the noodles. Set it aside for a few minutes to thicken before serving. Salt and pepper to taste.

You can add lightly steamed broccoli, sauteed mushrooms, or whatever suits you to dress it up. You can substitute smoked salmon or prawns for the chicken, or add a little white wine to the sauce if you feel like it.

Serve with garlic bread and a salad of spring greens.

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