Creamy Chicken Fettuccine

1. 1

   1) Bring 4 quarts of water to boil in large pot.

2. 2

   2) Pat chicken dry with paper towels and season with S&P.

3. 3

   3) Melt butter in large nonstick skillet over med-high heat.

4. 4

   4) Cook chicken until no longer pink about 3 min. Transfer to plate.

5. 5

   5) Add garlic to empty skillet and cook until fragrant about 30 sec.

6. 6

   6) Add cream, lemon zest, lemon jice and simmer until sauce is slightly thickened, 3 to 5 min. Remove from heat, cover and keep warm.

7. 7

   7) Add 1 tbls salt and pasta to boiling water and cook until nearly al dente.

8. 8

   8) Add peas and cook until bright green, about 1 min.

9. 9

   9) Reserver 1/2 cup cooking water, drain pasta and peas and return to pot.

10. 10

    10) Add sauce cheese, basil and chicken to pot and toss to combine, adding reserved pasta water as needed.

11. 11

    11) Season with S&P and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.