Creamy Chicken Fettucine
2 boneless skinless chicken breasts
Salt and pepper
2 tablespoons unsalted butter
2 garlic cloves, minced
1cup heavy cream or more if you like
1 teaspoon grated lemon zest and 2 tablespoons juice from lemon
1 lb fettucine
2 cups frozen peas
1 1/2 cups grated parmesan cheese.
1 cup chopped fresh basil
1. Bring 4 qts water to a boil in large pot. Pat chicken dry with paper towl and season with salt and pepper. Melt butter in a large nonstick skillet over med-high heat. Cook chicken until no longer pink inside. Transfer to plate.
2. Add garlic to empty skillet and cook until fragrant. Add cream, lemon zest, and lemon juice and simmer until sauce thickens 3-5 mins. Remove from heat, cover and keep warm.
3. Add 1 tablespoon salt and pasta to boiling water cook until al dente. Add peas to pot and cook until bright green. Reserve cooking water. Drain pasta and peas and return to pot. Add sauce, cheese, basil and reserved chicken to pot and toss to combine. Add reserved pasta water as needed. Season with salt and pepper. Serve.
I found this recipe in a back issue of cooks country magazine.
and just a few photos from our Saturday spent with my brother.
Little D and Uncle Jo Jo
Little D's second time in the pool. He loves the water
Be back later this week. Have a great Monday