Fettuccine Recipe
chicken | summer truffle | peas + prosciutto | crema
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Ingredients
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Pasta
Chicken
Sauce
Vegetables
Prosciutto
Method
Preparation
- 1
Cook the Pasta
In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
- 2
Prepare the Chicken
Season the chicken breasts with salt and black pepper. In a large skillet, heat olive oil over medium heat. Add the chicken and cook for about 7-8 minutes on each side, or until cooked through. Remove from skillet, let rest for a few minutes, then slice.
- 3
Make the Sauce
In the same skillet, add minced garlic and sauté for 1 minute. Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese until melted and creamy. Add the peas and cook for another 2-3 minutes.
- 4
Combine Everything
Add the cooked fettuccine to the sauce mixture, tossing to combine. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 5
Serve
Plate the fettuccine and top with sliced chicken, shaved summer truffle, and prosciutto. Garnish with additional Parmesan if desired.
