Fettuccine with Cream

Instructions

• • Cook the fettuccine pasta according to the package instructions and set aside, saving 1 cup of pasta water to use in the sauce later.
  • Cut the chicken breasts into thin slices, about ½ cm thick, and season with salt, pepper, and garlic powder.
  • In a skillet over medium-high heat, add the butter and olive oil. Cook the chicken until it's cooked through and has a light golden color, about 4-5 minutes.
  • Add Puck Cooking Cream and bring it to a boil. Add the cooked pasta and parmesan cheese, and cook for 2 minutes. Add some of the saved pasta water to thin the sauce if needed.
  • Add the chopped parsley, stir well. Garnish with fresh basil and extra parmesan cheese. Serve and enjoy.