Raw meat, including poultry, can contain harmful bacteria that can spread easily to anything it touches, including food, worktops, tables, chopping boards, and knives. Take particular care to keep raw food separate from ready-to-eat food such as bread, salad and fruit. This food will not be cooked before you eat them, so any germs that get on to them will not be killed.
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Try out this recipe
Chicken Fettuccine Alfredo
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Level: Easy
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Total: 25 min
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Active: 25 min
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Yield: 4 servings
Ingredients
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Kosher salt and freshly ground black pepper
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12 ounces fettuccine
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Olive oil, for tossing
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12 ounces boneless, skinless chicken breast (about 2)
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1 stick (8 tablespoons) unsalted butter
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2 cups heavy cream
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2 pinches freshly grated nutmeg
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1 1/2 cups freshly grated Parmigiano-Reggiano
Directions
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Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
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Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
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Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
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Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
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Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.
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