INGREDIENTS:
- 2 chicken breasts, boneless and skinless cut into cubes
- salt and pepper to taste
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1½ cups heavy cream
- 2 cups chicken broth, low sodium
- 8 oz fettuccine
- 1 cup frozen peas
- 1 sprig basil
- 1½ cups Parmesan cheese, grated
INSTRUCTIONS:
- Season chicken generously with salt and pepper. Add oil to a Dutch Oven or a medium size pot and heat it over medium high heat. Add chicken and brown it on all sides, but not cooked through.
- Add garlic and sauté for a minute until fragrant. Add chicken broth, heavy cream, pasta and basil sprig. Bring to a boil, then reduce to a simmer.
- Cook for about 15 to 20 minutes or until pasta is tender, stirring occasionally. When pasta is cooked to your liking add frozen peas and cook for 1 more minute. Stir in Parmesan cheese and season with salt and pepper if needed.
Source: Jo Cooks
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