鈽匢NGREDIENTS :
2 tbsp. extra-virgin olive oil
2 boneless skinless chicken breasts
kosher salt
Freshly ground black pepper
1 1/2 c. whole milk
1 1/2 c. chicken stock
2 cloves garlic, minced
8 oz. fetuccini
1/2 c. heavy cream
1 c. freshly grated Parmesan
Chopped fresh parsley, for garnish
鈽匘IRECTIONS :
[ 1 ] In a skillet over medium heat, heat oil. Add chicken 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.
[ 2 ] 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.
[ 3 ] Add cream and Parmesan and stir until combined. Simmer 2 more minutes, or until the sauce thickens, and season again with salt and pepper.
[ 4 ] Remove pan from heat and stir in sliced chicken. Serve immediately with parsley.
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