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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1. Set out the dairy ingredients to bring to room temperature. | 2. 2. Rinse the chicken breasts, trim off the cartilage edge and the rib meat flap, removing as much of the silverskin and vein as you can without mutilating the chicken. Starting with the thin side, slice the breasts lengthwise and at an angle into approximately 1/2-inch thick slices. Place on a prep platter and shake the Montreal seasoning over the chicken, seasoning both sides. | 3. 3. Preheat a well-seasoned cast iron skillet to just off high with the olive oil. Quickly lay the chicken breast slices in the skillet and cover loosely with a lid or spatter guard - this will spatter considerably - and cook for about 2-3 minutes. Quickly flip over and cook the other side about 2 more minutes or until just done, 160°F Try not to overcook them; the oils from the pepper in the seasoning will become aerosolized and act much like pepper spray in your eyes and sinuses - especially if you load up on the seasoning like I do. Remove to a covered dish and set in a warmer or microwave until the sauce and pasta are complete. | 4. 4. Place the room-temp cream cheese in a 3 or 4 quart saucepan and turn the heat to low to melt slowly. Grate the parmesan with a microplane or mouli (don't use the cheap Kraft pre-grated parmesan topping - splurge and use a real Parmesan - you'll appreciate the difference). Add the parmesan to the saucepan and stir with a wooden spoon until they are melted and smooth. Turn the heat up to medium and slowly add the cream a little at a time until it is all incorporated. Heat on medium-high just until you start to see steam then turn it back to medium-low to keep warm. Add white pepper to taste. | 5. 5. You should already have a large pot with water boiling. Put in the Fettucini or Cappelini and cook to taste. Drain and rinse pasta briefly under cold water to stop the cooking. | 6. 6. Plate approx 1 cup pasta in a medium shallow pasta bowl. Scoop sauce over and place chicken strips decoratively. Serve with Caesar Salad and New York Garlic Toast. | 7. 7. Distribute leftovers into click-lock containers to take to lunch tomorrow and make your co-workers hate you. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	3 -4		boneless skinless	0.0	0.0	0.0	0.0
montreal chicken seasoning	1	tablespoon		126.0833	0.0	28.05	0.7083
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
parmigiano reggiano cheese	5	ounces		126.0833	0.0	28.05	0.7083
cream cheese	8	ounces		669.06	7.938	16.1028	64.8648
heavy cream	1	pint		-	-	-	-
fettuccine	16	ounces		449.056	63.5029	28.1227	12.247
white pepper	1	dash		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.