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Fettuccine with Creamy Chicken
and Spinach

 
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Fettuccine with Creamy Chicken
and Spinach
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4 servings

4 tablespoons unsalted butter
4 skinless, boneless chicken breast halves
(about 4 ounces each), cut diagonally
into 1-by-1/2-inch strips
1 pound fresh spinach, stemmed and
coarsely chopped
Salt and freshly ground pepper
1/4 teaspoon freshly grated nutmeg
1 cup drained canned Italian peeled tomatoes,
coarsely chopped
1 cup heavy cream
3/4 pound dried fettuccine
1/3 cup freshly grated Parmesan cheese
(about 1 ounce), plus more for serving

1. In a large covered pot, bring 4 quarts of water to a boil. Meanwhile,
melt the butter in a large heavy skillet. Add the chicken strips and
sauté over moderately high heat until lightly browned all over and
cooked through, 1 to 2 minutes. Transfer the chicken to a plate.
2. Add the spinach to the skillet, season with salt, pepper and nutmeg
and cook over moderately high heat, stirring occasionally, until wilted,
about 2 minutes. Add the tomatoes and cook, stirring, until heated
through, about 3 minutes. Stir in the cream in a steady stream and
simmer the sauce until slightly thickened, about 4 minutes. Season
with salt and pepper.
3. Add 1 tablespoon salt to the boiling water. Add the fettuccine and cook uncovered until al dente, about 7 minutes. Drain the pasta and return
it to the pot.
4. Add the chicken strips to the cream sauce and stir over moderate heat
until warmed through. Add the chicken and cream sauce to the fet-
tuccine with the 1/3 cup Parmesan cheese and toss to coat. Serve immediately and pass additional Parmesan at the table.
~ Nancy Verde Barr

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