| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- Kosher salt
- 2 tablespoons unsalted butter
- 1 shallot, chopped
- 2 stalks celery, thinly sliced, plus chopped leaves for topping
- 2 carrots, shredded
- 1 teaspoon chopped fresh thyme
- Freshly ground pepper
- 1/2 cup dry sherry or white wine
- 1 1/2 cups heavy cream
- Pinch of freshly grated nutmeg
- 1 1/4 pounds skinless, boneless chicken breasts, cut into thin strips
- 1 cup grated gruyere cheese (about 4 ounces)
- 1/4 cup grated parmesan cheese
- 1/4 cup chopped fresh parsley
- 12 ounces fresh fettuccine
- 1 cup sugar snap or snow peas, strings removed and thinly sliced
Instructions
- Bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the shallot and cook until slightly softened, about 1 minute. Add the celery, carrots, thyme, 3/4 teaspoon salt and a few grinds of pepper and cook until the vegetables soften, about 2 minutes. Add the sherry and cook until slightly reduced, about 2 minutes. Stir in the heavy cream and nutmeg and bring to a boil. Reduce the heat to medium low and simmer until the sauce thickens slightly, about 5 minutes.
- Add the chicken to the sauce; increase the heat to medium and simmer until just cooked through, about 3 minutes. Add the gruyere and parmesan and continue simmering, stirring occasionally, until the cheese melts and the sauce thickens, about 2 minutes (do not boil). Add the parsley; season with salt and pepper.
- Add the pasta to the boiling water and cook as the label directs. Drain, then add to the sauce and toss. Sprinkle in the peas; serve topped with celery leaves.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 659 |
| Total Fat | 37 g |
| Saturated Fat | 21 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 38 g |
| Cholesterol | 213 mg |
| Sodium | 753 mg |
Reviews
So good, adding the sugar snap peas as a garnish made this dish an amazing summer pasta meal.
Excellent! It was so good, and the sauce wasn’t runny! I did use frozen peas as I wasn’t able to get snap peas. Also as others suggested I used thighs, I really don’t like chicken breast. We loved this recipe and will make it over and over!!
I plan to make another batch to bring to my son for Father’s day.
It takes prep time, one comment from me is to freeze the chicken to firm not solid, it makes slicing easier.
Yum, Yum, Yum!
I usually love Food Network recipes BUT this was a total FAILURE! No flavor and cheese was too stringy. Skip this one
I pan cooked the chicken first (used chicken tenders) with salt and pepper. Place in oven on cookie tray to cook a bit more. I then started sautéing the veggies and thyme and all the things. Added chicken in last.
There are better recipes out there. My problem is that I never save them so I have to go hunting… I came across this and tried it. The flavor was good, but the recipe insinuates using raw chicken, which I did. It took a long time to cook, not the 3 minutes stated. Meanwhile the cream broke, or split, I’m not sure of the word, but it got unattractive . Like cottage cheese.
I made this recipe, it was delicious!! I made it with boneless, skinless chickens thighs, much tastier .
There is a lot of prep work for very little flavor. I will not make this again.
Delicious!! The only thing I did different was added some granulated garlic to the sauce.
The noodles look like egg noodles not fettuccine??? Not that it really matters I guess
Did I miss something or does the chicken really only cook for the initial 3 minutes and then the 2 additional minutes after adding the cheese?