2 Tbsp Olive Oil 2 Chicken Breasts( Skinless) Salt and Pepper 1 1/2c Whole milk 1 1/2 C Chicken stock 2 cloves Garlic 8ozs Fetuccini 1/2 C Heavy Cream 1C Freshly Grated Parmesan Cheese Chopped fresh parsley for garnish. In a skillet over med heat,Heat oil.Add chcicken and season with salt and pepper.Cook until golden and no longer pink.8 minutes per side.Transfer to a plate to rest,then slice. To the pan add milk,chicken stock and garlic.Season with salt and pepper and bring to a simmer.Add pasta,stirring frequently for about 3 minutes.Let cook about 8 minutes more or to your desired doneness. Add cream and parmesan and stir until combined.Simmer 2 more minutes or until the sauce thickens and season again with salt and pepper. Remove pan from heat and stir in sliced chicken.Serve immediately with parsley.
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