Fettuccine with Breaded Chicken

Makes 4 servings

• 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

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.