This week's recipe from our famous chef

Chicken Fettuccine Alfredo

Ingredients:

• Kosher Salt
• 12 Ounce Fettuccine
• Olive Oil
• 2 Large Chicken Breasts
• Fresh Ground Pepper
• 1 Stick Unsalted Butter
• 2 Cup Heavy Cream
• 1/2 Pound sliced fresh Mushrooms
• 1/4 Cup Chopped Onion
• 2 Pinch's Fresh Grated Nutmeg
• 1 Cup Fresh Grated Parmigiano Cheese
• 1/2 Cup Fresh Grated Asiago Cheese
• 1 Tbsp Fresh Parsley chopped for garnish

Directions:

Bring a large pot of water to a boil, and salt generously. Add the pasta, and boil according to package directions until al dente, tender but still slightly firm. Strain, and toss with a splash of oil.

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.

Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the sliced mushrooms, onion and 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 fully cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.

Reduce the heat to medium, and 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.

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.

Sprinkle freshly grated Asiago cheese and fresh chopped Parsley for garnish.