1 lb dried fettuccine, cooked
5 1/2 tablespoons butter
2 cups heavy (whipping) cream
1 1/2 cups Parmesan cheese
2 healthy pinches of fresh ground nutmeg
salt and pepper, to taste
8 thin chicken breast halves
salt and pepper
fresh basil leaves
thin sliced black forest ham
smoked provolone cheese slices
butter and olive oil, equal parts to saute the chicken
To make the Fettuccine: Melt the butter in a large skillet, whisk in cream and nutmeg, bring to just simmering then turn heat down just to keep warm.When pasta is done, use a pasta fork and add pasta to cream sauce. Add Parmesan cheese and stir till well combined. keep warm (you may need to spoon a little pasta water in to thin the sauce when plating).
To make the Chicken: Season your chicken with the salt pepper. You can do this right before you cook or a few hours before and let the seasoning really work on the chicken. I season early in the day and cover and put in fridge and then bring to room temp before I cook it.
Heat butter and olive oil in a large skillet and cook your chicken in batches till golden brown and cooked through (don't overcook!) Transfer chicken to baking sheet, top each chicken with a basil leaf (or brush with the basil blend (I prefer this) then top with a slice of ham and a slice of cheese and run under the broiler till the cheese melts. Serve over pasta. Let me know what you think