Chicken Fettucine Alfredo

HOMEMADE CHICKEN FETTUCINE TASTES BETTER WHEN MADE FROM SCRATCH!

THIS SIMPLE DISH IS ONE THE ENTIRE FAMILY WILL LOVE

 Ingredients

•  Deuce's 'Something Spicy' & 'Flava from the Himalayas'
• Olive oil, for tossing
• 12 ounces boneless, skinless chicken breast (about 2) 
• 1 stick (8 tablespoons) unsalted butter
• 2 cups heavy cream
• 12 ounces fettucine
• 1 1/2 cups freshly grated Parmigiano-Reggiano
•  Himalyan sea salt and pepper 

Instructions

• Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
• Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season generously with Something Spicy and Flava from the Himalayas. Add a pinch of salt and pepper.
• Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
• Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
• Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with Flava from the Himalayas. Serve hot!