This is a filling and very tasteful meal that comes from Nez Deravian in NYTimes cooking and it is both simple and a bit complex – it doesn’t take much to make it but the following all of the steps is critical. Try adding some peas or mushrooms to fill it out even further.
For this you’ll need: 1 lb pasta (spaghetti, boccantini, etc) 1 large chicken breast, 1.5 cups of heavy cream, 2 cups grated parmesan cheese, 8 Tbsp unsalted butter, salt, pepper, 2 Tbsp olive oil, grated nutmeg.
Put on a large pot of water for the pasta over high heat and bring it to a boil. Add the pasta and cook per the package instructions 8-10 mins until al dente.
Cut the chicken breast in half along through the thick edge in order to create two, thinner patties, and then season with salt and pepper on both sides. Place the oil in a large skillet over medium heat and brown the breasts, adding 1 Tbsp butter and flipping a few times until browned and cooked through. Remove the chicken from pan and set aside, tented in foil.
Place the cream in a dutch oven over medium heat. Pay attention and don’t let the cream boil, but just simmer slightly. Add in the remaining butter and allow to very gently simmer for a few minutes while the butter melts and the cream thickens, stirring occasionally.
Add the drained pasted and the parmesan to the cream/butter mixture and mix thoroughly with a wooden spoon or a pair of tongs until combined and thickened. Place the pasta and sauce into a large serving bowl. Cut the cooked chicken into 1″ cubes and place it on top of the pasta/sauce. Grate a little nutmeg across the top and serve with crusty bread.
Dinner at Our Place 