UDALL GIRLS COOK

Another yummy pasta!

Creamy Chicken Fettuccine

INGREDIENTS:
3 boneless, skinless chicken breast, cut into 1/4 inch strips
salt and pepper
2 Tbsp. butter
2 garlic cloves, minced
1 cup heavy cream
1 tsp. grated lemon zest
2 Tbsp. lemon juice (1 lemon)
1 pound fettucine (fresh or dried, I use my homemade pasta)
2 cups frozen peas
1 cup grated Parmesan cheese
1 cup chopped fresh basil
1/2 cup yellow squash puree (you can leave this out)

PROCEDURE:

1. Pat chicken dry, season with salt and pepper. Melt butter in large skillet over medium high. Cook chicken, about 3 minutes. Transfer to plate.

2. Add garlic to skillet and cook until fragrant, about 30 seconds. Add cream, lemon zest, and lemon juice and simmer until sauce is slightly thickened (3-5 min), then add squash puree. Remove from heat, cover and keep warm.

3. Boil water in large pot and cook pasta. Add peas to pot and cook for 1 minute (the last minute the pasta has to cook). Drain pasta and peas and return to pot. Toss with sauce, cheese, and basil. Season with salt and pepper.