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Bring to a boil one large pot of lightly salted water and add pasta. Cook until al dente in texture and drain. Set aside in a warm place while sauce is made.
Melt two tablespoons of butter in a large skillet and sauté chicken over medium heat until all pinkness has disappeared and juices run clear.
Combine cream, salt, cheese and remaining butter in a saucepan and cook over low to medium heat until combined.
Do not bring to a boil, or sauce may separate.
Serve fettuccini topped with chicken and sauce. Sprinkle with additional cheese if desired.
(Serves 6-8)
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