Fettuccine with Breaded Chicken

Makes 4 servings

  • 1 pound breaded chicken fillets
  • 12 ounces uncooked fettuccine pasta
  • 3/4 cup butter
  • 1 cup whipping cream
  • 1/4 teaspoon white peppers
  • 1 1/4 cups grated parmesan cheese
  • 2 teaspoons chopped fresh parsley, if desired
  • 1/4 teaspoon nutmeg,  if desired

1.  Prepare breaded chicken fillets as directed on package.

2. Cook fettuccine to desired doneness as directed on package. Drain; cover to keep warm.

3. Meanwhile, melt butter in 6-quart Dutch oven over low heat. Stir in cream and pepper. Cook about 5 minutes or until mixture thickens slightly, stirring frequently.

4. Stir in Parmesan cheese; cook over low heat just until cheese is melted, stirring constantly. Immediately stir in cooked fettuccine; toss to coat with sauce. Stir in parsley and nutmeg. If sauce begins to separate, stir in a little more cream and cook over low heat until smooth.

5. Slice chicken fillets and lay over top of fettuccine.

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