Fettuccine with Chicken in Lemon Cream Sauce

By á-2053

Ingredients

• 3/4 lb. fettuccine
• 1 lb. boneless, skinless chicken breasts
• salt
• pepper
• 2 Tbs. butter
• 1 cup heavy cream
• 1 Tbs. lemon juice
• 1 1/2 tsp. lemon zest
• 1/4 cup grated parmesan cheese
• 2 Tbs. chopped fresh chives or scallion tops

Preparation

Step 1

Sprinkle the chicken with 1/8 tsp. salt and a pinch of pepper. In a medium frying pan over moderately high heat, bring 1/4 inch of water to a simmer. Add the chicken, cover, reduce the heat and simmer, turning once, until just cooked through, about 12 minutes. Remove the chicken. When cool enough to handle, cut into 1/2 inch cubes. In a medium saucepan, melt the butter over moderate heat. Add the cream, lemon juice and lemon zest and bring to a simmer, stirring occasionally. Simmer until thickened slightly, about 2 minutes, do not cook too long, or the sauce may curdle. Add 1 1/4 tsp. salt and 1/8 tsp. pepper. Cook the fettuccine until just done in a pot of boiling, salted water, about 12 minutes. Drain. Toss the past with the chicken, sauce, parmesan and 1 1/2 Tbs. of chives. Serve topped with the remaining chives.