By: Kedra Holmes
The Bahamian Cook Nook
1 1/2 Cups Heavy Cream
1/2 Cup Whole Milk
16oz. Fettuccine Pasta
1 Whole Chicken Breast Cubed
3/4 Shredded Cups Mozzarella Cheese
3 Cloves Fresh Garlic
1 Stick Unsalted Butter
4 tbsp. Sweet White Wine
1 1/2 tbsp. Season-Salt
Salt
Cayenne Pepper
White Pepper
1 tbsp. Garlic Powder
In a large mixing bowl add cubed chicken and toss with season-salt, garlic powder and cayenne pepper. When chicken has been thoroughly coated let it rest. On medium-high heat, melt 1/4 stick of butter in a large skillet. Add chicken when butter has melted and let cook for twelve minutes or until chicken is tender. Remove chicken from skillet and set aside.
In a large sauce pan, bring 4 quarts of water to a boil and add salt to taste. Add pasta and allow to re-boil. Cook uncovered until pasta is al dente. Drain.
On high heat, melt butter in the skillet chicken was cooked in; adding the finely chopped garlic. Stir butter and garlic occasionally. Reduce heat to medium-heat; adding milk and heavy cream. Bring liquid to a boil and slowly stir in cheese. Reduce heat to low and continue to stir until cheese has melted..add wine, cooled chicken, salt and white pepper.
Add pasta and toss with sauce. Allow pasta to cook covered for eight minutes or until tender. Serve hot, garnish with green onions and fresh parsley.
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