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Fettuccine with Creamy Chicken and Spinach

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~ Federico Fellini

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Friday, November 10, 2006

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Fettuccine with Creamy Chicken and Spinach
Food & Wine Archives

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 fettuccine 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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