|
Combine the water and salt until the salt dissolves.
Put the chicken breasts in a Ziploc bag, add the brine, seal, and refrigerate for 3 to 6 hours. Rinse the chicken, dry with paper towels and rub the olive oil over the outside. Sprinkle salt and pepper on it too.
Grill the chicken for 3 minutes per side on a medium grill. Turn the grill to low or move the chicken further from the heat and cook for about 10 more minutes or until the internal temperature of the chicken reaches 160 degrees F.
If you do not have a thermometer, poke a hole in the chicken to see if the juices run clear.
Cook the fettuccini.
Combine the cream, butter and half the cheese in a sauté pan. Cook on a medium low heat, stirring now and then, until the mixture is thick and has reduced a bit.
Add the nutmeg, sage, salt, and pepper to taste.
If the sauce is too thick or heavy, add some of the pasta cooking water.
Add the drained pasta.
Cut the grilled chicken into thick slices and serve with the pasta and sauce and a colorful side salad.
Use the basil or oregano to garnish the pasta.
Serve parmesan cheese on the side.
(Serves 4)
|
