June 09, 2017
Dinner, Main Dish, Dairy,
Cheese, Parmesan, Pasta, Fettuccine, Italian, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Weeknight Meals, Stove Top, Cooked Chicken or Beef, Cooked Chicken, Butter/Margarine more
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"From Super Food Ideas March '17. A healthy take on a creamy pasta dish the secret being to use some of the pasta water in the making of the dish."
Cook pasta in a large saucepan of boiling, sated water, following packet directions.
Reserve 1 cup of the cooking water and drain pasta and set aside.
Meanwhile melt butter in a large frying pan over medium-high heat and add eschalot and cook, stirring for 2 minutes or until soft and then add cream and bring to a simmer and reduce heat to medium-low and simmer for 3 minutes and then remove from heat and add parmesan and stir until smooth and season with salt and pepper.
Increase heat to medium and return pan to heat and add pasta, chicken and 1/2 the reserved pasta water and toss gently for 2 minutes or until the sauce thickens and coats the pasta (pasta sauce should not be pooled in the bottom of the pan, adding more reserved pasta water, if needed.
Remove from heat and sprinkle with extra parmesan and parsley and serve.
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