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This may not be an authentic Eye-talian recipe, and it may not be the most exciting or original food ever, but when you are looking for a fast, easy, minimalist, yet filling and delicious dish to throw together, this is a good one to have on hand.  And it is really, really good.  Like whoa.  I have to say, this meal is definitely staying on my short list for visiting family and friends.

Skill Level:  EASY

Preparation time:  About 20-25 minutes.

Servings: 2.  Or one, if you’re me.

one fileted chicken breast, chopped into smaller pieces.

5 “nests” of spinach fettuccine

approx. 5-6 Tbsp fresh cream

about 3-4 pinches of shredded emmental cheese

2-3 dollops of creme fraiche

about 3-4 Tbsp grated parmesan

olive oil

salt and pepper to taste

This is your basic pasta recipe… nothing too shocking.  While you set the water to boil in a pot, rub some olive oil, salt and a small dash of pepper on the chicken and set to bake until it is white through and through.  For me, this is in my toaster oven for 15 min (I’m not sure what temperature it is).  Of course, you can also pan fry it, but baking is healthier and it also keeps a nice moist texture to the chicken.

Add a little bit of salt and a bit of oil when the water comes to a boil, before adding the pasta.

When the pasta has boiled, strain and place back in pot.  Over low heat, stir in about a Tbsp of oil, and the cream, creme fraiche, and the emmental and parmesan.  When this has reached a nice smooth consistency, give it a taste and add salt as needed.  Toss in the cooked chicken pieces (they should be done by now) and stir those in.  When everything is nicely coated with the creamy cheese sauce, transfer to plate, and top with a sprinkle of grated parmesan and freshly cracked black pepper.  Serve with toasted bread and a nice glass of chilled white wine for a nice, relaxing meal.

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