| Fettucelle and Chicken
2 boneless chicken breasts, skinned and cut into 1/2 inch pieces
8 tablespoons of butter
1 teaspoon of olive oil
1 1/2 teaspoons of salt
Freshly ground pepper to taste
1 pound of fettucelle |
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Heat 6 tablespoons of butter and olive oil in frying pan. Add chicken and cook, stirring constantly, for 15 minutes, chicken should still be juicy. Add salt and pepper. If necessary, add more butter to keep chicken moist. Remove from pan and keep warm. Cook fettucelle in boiling, salted water following package directions, drain. Toss with 2 tablespoons of butter and half of chicken. Top with remaining chicken sauce and serve. Serves 4 - 6
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