Our version of this American favorite includes bright peas and herbs for a fresher take.
When cooking the pasta we recommend the following ratio of water and salt.
Before draining the pasta, measure and reserve 1/4 cup of pasta water. Set aside.
After straining the pasta lightly toss in olive oil to prevent sticking and clumping.
Add the oil and set the cookware to 375°F/190°C (medium- high).
Generously season the chicken with kosher salt and black pepper.
Add the chicken to the pan making sure not to overcrowd. Sear on the first side for 2-3 minutes without stirring.
Stir the chicken and continue cooking for 2 to 3 minutes until the chicken has achived a uniform color. While the chicken cooks, prepare a plate or tray with paper towels.
Carefully transfer the chicken to a paper towel-lined tray or plate. Set aside.
Reduce the heat to 300°F/150°C (medium-low), then add the butter and allow it to melt completely.
Cook the aromatics for 1 to 2 minutes or until slightly caramelized. Stir frequently to avoid burning.
Add the wine and simmer for 1-2 minutes or until it has reduced by half. Stir frequently.
Add the pasta water followed by the cream and continue cooking for 6 to 7 minutes or until the sauce has reduced and you can coat the back of a spoon with it. Stir frequently.
Reduce the heat to 230°F/110°C and add the grated cheese, continue cooking for 45 seconds to 1 minute while whisking in the cheese.
Whisk in the seasoning and adjust to taste before proceeding with the recipe.
Gently fold in the thawed peas, chopped parsley and lemon juice into the sauce.
Add the seared chicken and fettuccine to the pan.
Continue cooking for 45 seconds to 1 minute and gently fold the chicken and the pasta into the sauce.
Turn the heat off and place the pasta in the center of each plate or bowl.
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