- 1 pound breaded chicken fillets
- 12 ounces uncooked fettuccine pasta
- 3/4 cup butter
- 1 cup whipping cream
- 1/4 teaspoon white peppers
- 1 1/4 cups grated parmesan cheese
- 2 teaspoons chopped fresh parsley,
if desired
- 1/4 teaspoon nutmeg, if desired
This recipe makes 4 servings.
1. Prepare breaded chicken fillets as
directed on package.
2. Cook fettuccine to desired doneness as
directed on package. Drain; cover to keep
warm.
3. Meanwhile, melt butter in 6-quart Dutch
oven over low heat. Stir in cream and
pepper. Cook about 5 minutes or until
mixture thickens slightly, stirring
frequently.
4. Stir in Parmesan cheese; cook over low
heat just until cheese is melted, stirring
constantly. Immediately stir in cooked
fettuccine; toss to coat with sauce. Stir in
parsley and nutmeg. If sauce begins to
separate, stir in a little more cream and
cook over low heat until smooth.
5. Slice chicken fillets and lay over top of
fettuccine.
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