Cooking Instructions
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Step 1
Bring a large pot of water to a boil and salt generously. Add the
Fettuccine (12 oz)
and cook according to package directions until al dente, about 10-12 minutes. Drain and toss with a splash of
Oil (as needed)
. Do not rinse.
Step 2
Slice the
Tyson® Chicken Thighs (2)
into 1/4-inch thick strips. Season with
Salt (to taste)
,
Crushed Red Pepper Flakes (1 tsp)
, and
Ground Black Pepper (1 tsp)
.
Step 3
Heat a large skillet over medium heat. Add
Unsalted Butter (2 Tbsp)
. When the butter melts, turn the heat to medium-high and add the chicken in 1 layer. Cook without moving the pieces, until the bottom has browned, about 1-2 minutes.
Step 4
Flip the chicken and cook until browned and cooked through, about 2-3 minutes more. Transfer the chicken to a medium bowl.
Step 5
Reduce the heat to medium. Add the remaining
Unsalted Butter (1/3 cup)
. Scrape the bottom of the skillet with a wooden spoon to release any browned bits as these contain a lot of flavor.
Step 6
When the butter has mostly melted, whisk in the
Heavy Cream (2 cups)
and
Ground Nutmeg (1/8 tsp)
. Bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
Step 7
Whisk the
Grated Parmesan Cheese (1 cup)
into the sauce. Add the chicken and cooked pasta. Toss well. Season with
Salt (to taste)
and black pepper.
Step 8
Garnish with
Fresh Parsley (to taste)
and serve hot.
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